crustless gluten free chicken pot pie

 

reader reviews

"I made this last night and it was a huge hit with the entire family!" - Amy

"This is a winner! I am adding it to my regular rotation. Thank you!" - Vanessa

ingredients:

yellow onion chopped carrot chopped celery kosher salt chicken stock bay leaf frozen peas defrosted  canned coconut milk chicken breasts (or chicken thighs)

about this recipe

gluten-free dairy-free paleo friendly

Packed with chicken & vegetables, this hearty crustless Chicken Pot Pie is made with delicious real food ingredients. Can easily be made in the crockpot or instant pot to keep your options open on busy weeks!

STEP 1:

Arrow

Add the onion, carrot, celery, salt & chicken stock to a 6-quart slow cooker. Then add the chicken and bay leaf, stirring to combine.

STEP 2:

Arrow

Cover & cook on high for 4-6 hours (or low for 6-8 hours) until the veggies are very tender & the chicken is cooked through.

STEP 3:

Arrow

Remove the chicken and cut into 1-inch pieces or shred with two forks.

STEP 4:

Arrow

Add the chicken back to the slow cooker along with the coconut milk and the defrosted peas.

STEP 5:

Arrow

Taste and add additional salt if desired! Serve with crusty bread, or muffins for topping and dunking.

swipe up for this & more easy recipes at Real Food Whole Life