Slow Cooker Chicken Pot Pie
2 tablespoons of olive oil.
1 pound of chicken breasts, about 2 large breasts.
1 celery cup, cut into 1-inch pieces.
1 carrot, cut into 1-inch cubes.
1 cup finely chopped onion
½ tablespoons of garlic, finely minced
2 cups of Yukon gold potatoes, peeled and cut into 1-inch pieces.
1 cup Yukon gold potatoes, peeled and quartered so they can be removed at the end
1 teaspoon of pepper
½ teaspoon of salt
3 cups of chicken broth.
3 tablespoons of parsley for garnish.
½ cup of milk
Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper. Saute for 2 minutes, or until slightly translucent. (This step is optional,but recommended!) Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth. Cover and cook on low heat for 6 hours.Once cooked, remove the large potato pieces and chicken breasts. Place large potato quarters, almond milk and ½ cup broth "from the pot". (a few ladles full) into a blender, then mix until smooth. Add it back to the pot. Stir everything together until combined and smooth. Garnish with parsley, and serve. Serves 4 people.