Slow-Cooker Chicken Pot Pie

Name: Slow-Cooker Chicken Pot Pie
Yield: Serves 8
Ingredients: 1 tablespoon, unsalted butter, plus 4 tablespoons melted; 8 ounces, cremini mushrooms, trimmed and sliced thin; 4 , carrots, peeled, halved lengthwise, and sliced 1/4 inch thick; 1 , onion, chopped fine; 2 tablespoons, tomato paste; 1 teaspoon, minced fresh thyme or 1/4 teaspoon dried; 1 3/4 cups (8 3/4 ounces) plus 1/3 cup, all-purpose flour; 2 1/2 cups, chicken broth, plus extra as needed; 1 tablespoon, low-sodium soy sauce; , Salt and pepper; 3 (12-ounce) bone-in, split chicken breasts, skin removed, trimmed of all visible fat; 1 ounce, Parmesan cheese, grated fine (1/2 cup); 1 1/2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 2/3 cup, buttermilk; 1 cup, frozen peas, thawed; 1/4 cup, heavy cream

10 comments

With its buttery, flaky topping and tender chicken and vegetables coated in a velvety sauce, chicken pot pie is a sure crowd-pleaser.

SERVES8

TIME4 1/4 to 6 1/4 hours on low

WHY THIS RECIPE WORKS

With its buttery, flaky topping and tender chicken and vegetables coated in a velvety sauce, chicken pot pie is a sure crowd-pleaser. But a single serving can pack in over 30 grams of fat. To lighten this family-friendly classic (and reengi...

This is a members' feature.