Description
A healthy twist on classic chicken pot pie, made in a crockpot with pasta for an easy, comforting meal.
Ingredients
- 1 lb boneless, skinless chicken
- 2 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 8 oz whole wheat pasta
- 1 cup low-fat milk
- 2 tbsp cornstarch
Instructions
- Place chicken, broth, carrots, celery, peas, onion, garlic, thyme, parsley, and pepper in crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Remove chicken and shred, then return to crockpot.
- Add pasta and cook for 30 more minutes.
- Mix milk and cornstarch, stir into crockpot.
- Cook for 10 more minutes until thickened.
Notes
- Use gluten-free pasta if needed.
- Add more broth if too thick.
- Store leftovers in fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American