Slow Cooker Creamy Chicken Pot Pie Stoup

I'm sure you already know that we love all forms of chicken pot pie at Rosie Discovers.  Although Susie isn't too fond of peas, but she picks them all out without too much complaint.  This recipe is kind of a mix between a soup and a stew or maybe a stoup?  It's got a ton of sauce, which is great because everyone over here fights over sauce.  If you're looking for an easy, tasty way to make chicken pot pie...this is definitely the recipe.

Slow Cooker Creamy Chicken Pot Pie Stoup

4 carrots, cut into 1-inch chunks
2 stalks celery, thinly sliced
1 small onion, roughly chopped
8 ounces mushrooms, sliced
1/4 cup flour
1 1/2 pounds chicken breast, sliced
1 teaspoon poultry seasoning
Salt and pepper
1/2 cup white wine
3/4-1 cup low sodium chicken broth
1 cup frozen peas
1 can corn, drained
1/2 cup half and half
1 teaspoon cornstarch
Biscuits

In a slow cooker, toss together carrots, celery, onion and mushrooms with flour.  Place chicken on top.  Sprinkle with spices and pour wine and broth over top.  Cook on high for 2 1/2 to 3 hours.

20 minutes before time is up (make sure carrots are tender) start baking biscuits.  Add peas, corn and half and half mixed with cornstarch to crockpot.  Continue to cook on high until sauce thickens.

Serve in bowls with biscuits either in bottoms or on the side.

Quick and Easy Crust-less Skillet Chicken Pot Pie with Gnocchi

I love, love, love chicken pot pie!  But I hate that it always has a ton of calories and a ton of work involved.  When all my brothers and sisters used to live at home, the recipe I used to make actually used a 9 x 13 inch baking pan.  That's a seriously huge chicken pot pie!  It took quite a while to put together too.  Too much time for the boys to practically eat the entire thing in one sitting.  :(

I'm always trying to find a quicker, easier, low-cal version. I'm pretty sure this is it.  We're talking chicken pot pie goodness in about 30 minutes.  Quicker if you cheat and use already cooked chicken.  That's pretty darn fast.  You won't miss the crust either!  The gnocchi totally make up for that.  I just wish the gravy didn't detract from their gorgeous purple color.

*Update*  Susie requested this for dinner again last night.  This time I added half a pound of green beans and a small head of broccoli.  It was just as yummy and I loved the added veggies.  So feel free to experiment with whatever veggies you have on hand.

Crust-less Skillet Chicken Pot Pie with Gnocchi

2 tablespoons unsalted butter
1/2 pound boneless, skinless chicken breast
1/2 small onion, diced
3 medium carrots, coin sliced
1 cup frozen peas
2 cans (14.5 oz) low sodium chicken broth, divided
1 tablespoon cornstarch
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon sage
1/4 teaspoon poultry seasoning
1/4 pound gnocchi

Cut chicken breasts into small cubes.  In a large skillet on medium-high heat, melt butter.  When melted, add cubed chicken and cook until browned.  When almost browned, add onion and continue to cook for 1-2 minutes.  Add carrots and cook 1-2 minutes, stirring occasionally.  Slowly pour in 1 1/2 cans of chicken broth, stir in thyme, rosemary, sage and poultry seasoning.  When broth comes to a boil, drop in gnocchi.  Turn down to a simmer, cover and cook without stirring for 10 minutes.  Add 1 tablespoon cornstarch to remaining chicken broth and whisk to incorporate.  When gnocchi are cooked through, add peas and slowly stir in cornstarch mixture.  Continue cooking until sauce thickens and peas are heated.  Dish into bowls and serve.