chicken pot pie chowder

Name: Chicken Pot Pie Chowder
Prep time: 20 min
Cook time: 6 h 20 min
Yield: 4 (time given is for low setting on the slow cooker.)
Cuisine: American
Ingredients: 1/2 cup(s) dry white wine or water; 2 tablespoon(s) low sodium chicken base; 12 ounce(s) boneless, skinless chicken cut into 1 inch pieces; 12 ounce(s) red potatoes cut in 1/2 inch dice; 2 clove(s) garlic, minced; 1 medium onion, chopped; 6-8 sprig(s) fresh thyme; - sea salt and pepper; 1/2 cup(s) half and half; 2 tablespoon(s) corn starch; 4 ounce(s) light cream cheese, cut into small pieces; 1 1/2 cup(s) frozen mix of peas and carrots; 1/2 cup(s) frozen corn kernels or green beans (or both); - fresh parsley or basil, chopped for garnish

(1 RATING)

5 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Oct 8, 2016

Oh so yummy. It should please the entire family. Make some hot biscuits to go with if you like. If you want it quicker then you can use a rotisserie chicken from the market that you've shredded. I did this and it was ready in under an hour.

Rate

prep time 20 Min

cook time 6 Hr 20 Min

method Slow Cooker Crock Pot

yield 4 (time given is for low setting on the slow cooker.)

Ingredients

1/2 cup dry white wine or water
2 tablespoons low sodium chicken base
12 ounces boneless, skinless chicken cut into 1 inch pieces
12 ounces red potatoes cut in 1/2 inch dice
2 cloves garlic, minced
1 medium onion, chopped
6-8 sprigs fresh thyme
sea salt and pepper
1/2 cup half and half
2 tablespoons corn starch
4 ounces light cream cheese, cut into small pieces
1 1/2 cups frozen mix of peas and carrots
1/2 cup frozen corn kernels or green beans (or both)
fresh parsley or basil, chopped for garnish

How To Make chicken pot pie chowder

Step 1

In a 5-6 qt slow cooker whisk together the wine, bullion and 4 cups of water.

Step 2

Add the chicken, potatoes, garlic, onion, thyme. Stir to mix well.
Step 3

Cook, covered, until the chicken is cooked through and potatoes are tender. 5 to 6 hrs on low or 3 1/2 to 4 1/2 hrs on high.
Step 4

Discard the thyme sprigs. In a small bowl whisk the cornstarch and half and half. Stir into the chowder along with the cream cheese, peas and carrots.
Step 5

Turn the slow cooker to high until the veggies are heated through and the chowder thickens a bit. About 5-6 mins.
Step 6

Serve topped with the fresh herb garnish.
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