Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups chicken bone broth (low sodium)
- 1 cup low-fat cottage cheese
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 large Russet potatoes, peeled and diced into 1/2 inch cubes
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp celery salt
- Salt and black pepper to taste
- 2 tbsp cornstarch (optional, for extra thickness)
- Optional for serving: Whole wheat biscuits or toasted sourdough bread
Instructions
- Place the diced onions, minced garlic, and cubed potatoes at the bottom of your slow cooker. Lay the chicken breasts directly on top of the vegetables. Sprinkle the dried thyme, rosemary, celery salt, salt, and black pepper over the chicken. Pour in the chicken bone broth until the chicken and vegetables are mostly submerged.
- Cover the slow cooker with the lid and set it to cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. You want the chicken to be tender enough to shred easily and the potatoes to be soft when pierced with a fork.
- Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker and place them on a large plate or cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir in the frozen mixed vegetables. The heat from the stew will thaw and cook the frozen veggies in about 10-15 minutes.
- While the vegetables are warming through, place the cottage cheese in a high-speed blender or food processor. Blend until completely smooth and liquid. This is the secret to the creamy texture! If you prefer an extra-thick sauce, whisk the cornstarch into the blended cottage cheese before adding it to the slow cooker. Pour the creamy mixture into the slow cooker and stir gently to combine all ingredients.
- Let the mixture sit in the slow cooker on the “Warm” or “Low” setting for another 10 minutes to allow the sauce to thicken and the flavors to meld. Taste and adjust seasoning with more salt or pepper if needed. Ladle the creamy chicken pot pie filling into bowls. Serve as a hearty stew, or top with a piece of toasted whole-wheat bread or a freshly baked biscuit for that classic pot pie experience.
- Cook Time: 6 hours 15 minutes