Slow Cooker Chicken Pot Pie

Sauce
• 1/4 cup unsalted butter (4 tablespoons or 1/2 stick)
• 2 small yellow onions, diced (about 2/3 cup)
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/4 teaspoon poultry seasoning
• 1 cup 2% milk (or whatever you have on hand)
• 2 cups fat-free reduced sodium chicken broth

Filling & Topping
• 1 pound boneless chicken breasts, fat trimmed and cut into bitesized
pieces
• 8oz frozen mixed vegetables – carrots, corn, green beans, peas and
lima beans (about 2 cups or half of a 16oz bag)
• 15oz tater tots (about 4 cups or half of a 30oz bag)


 1. Create sauce in a pan on your stovetop: Melt butter, add diced
onions, and cook until soft and translucent. Add flour and all of the
seasonings and mix. Add milk and chicken broth and bring to a
boil. Reduce heat an simmer until the sauce starts to thicken
(about 5 minutes).
2. Combine sauce, chicken, and vegetables in your slow cooker.
Cover with tater tots and add lid.
3. Cook on “low” 6-8 hours or until chicken is cooked through and
vegetables are soft.

To Freeze
Prepare the sauce, cool to room temperature, and freeze with raw
chicken and mixed vegetables in a gallon-sized plastic freezer bag. Thaw
in refrigerator overnight before cooking. Pour into slow cooker and cover
with tater tots. Cook on “low” for 6-8 hours or until chicken is cooked
through and vegetables are soft.