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Categories:
unsalted butter onions celery stalk kosher salt freshly ground black pepper flour chicken stock chicken thighs noodles thyme
Viewed: 36 - Published at: 10 years agoIngredients
- 2 tablespoons unsalted butter
- 2 medium onions, chopped
- 1 celery stalk, chopped
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon all-purpose flour
- 8 cups chicken stock
- 2 pounds boneless skinless chicken thighs, cut into cubes
- 3/4 pound pot pie noodles or wide egg noodles
- 2 fresh thyme sprigs
Method
- Heat a slow cooker on high until hot.
- Stir in the butter until melted, then stir in the onions, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes.
- Stir in the flour and cook 2 minutes.
- Stir in the stock, chicken, noodles and thyme, then reduce the heat to low.
- Cook until the chicken is very tender and the noodles are falling apart, 6 to 8 hours.
- Season the pot pie with salt and pepper to taste, then serve.
