Cancer Nutrition Consortium

Crock Pot Chicken Pot Pie

Chicken pot pie with a flaky crust.

Serves 4.


  • 16 oz Chicken Thigh Skinless
  • 1/2 cup Carrots Peeled; Diced
  • 1/2 cup Celery Peeled; Diced
  • 1 cup Onion Peeled; Diced
  • 1 cup Idaho Baking Potato Peeled; Cut into small cubes
  • 1 Bay Leaf
  • 16 oz Chicken Broth Low Sodium
  • 16 oz Water
  • 1 tbsp Instant Flour (also known as "Wondra" Flour)
  • 1/2 cup Frozen Peas
  • Worcestershire Sauce To taste
  • Salt To taste
  • Pepper To taste


  1. Turn slow cooker to high.
  2. Add the chicken and season with salt and pepper.
  3. Add carrot, celery, onion and bay leaf.
  4. Add the potato, chicken broth and water.
  5. Cook on high for 4 hours.
  6. Add flour and stir until mixed and slightly thickened.
  7. Add the peas.
  8. Check seasoning and add salt, pepper, and Worcestershire sauce as needed.

Nutrition Info

Calories: 225

Total Fat: 5.5g

Saturated Fat: 1.4g

Sodium: 460mg

Potassium: 680mg

Total Carbohydrate: 17g

Dietary Fiber: 3g

Protein: 27g

Posted on: February 10, 2015

By: Chef Kevin Doherty

Delaware North

Kevin C. Doherty serves as a regional executive chef for Delaware North Sportservice at TD Garden in Boston, overseeing all culinary operations at the arena, which Delaware North owns and operates.