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Foodie Files: Slow Cooker Chicken Pot Pie

by on ‎01-09-2018 03:37 PM

Grab a bowl of Slow Cooker Chicken Pot Pie and warm your belly! 

 

Chicken Pot Pie Square.jpg

 

Recipe from (Better Home & Gardens)

 

Ingredients

  • 1/2cup all-purpose flour
  • 1tablespoon fresh thymeleaves or 1 1/2 teaspoons dried thyme, crushed
  • 1 3/4teaspoons poultry seasoning
  • 1/4teaspoon salt
  • 1/4teaspoon ground black pepper
  • 2tablespoons vegetable oil
  • 3pounds skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2cups chicken broth
  • 1 1/2cups sliced carrots (3 medium)
  • 1 1/2cups sliced celery (3 stalks)
  • 1cup chopped leeks(3 medium) or chopped onion (1 large)
  • 1cup sliced fresh mushrooms
  • 1cup frozen peas
  • 1cup half-and-half, light cream, or milk
  • 1/2of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust

Directions

  1. In a large resealable plastic bag combine 1/4 cup of the flour, the thyme, poultry seasoning, salt, and pepper. Add chicken pieces, half at a time, shaking to coat.
  2. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook about 5 minutes or until brown, stirring occasionally. Transfer chicken to a 5- to 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the remaining chicken. Add broth, carrots, celery, leeks, and mushrooms to chicken in cooker.
  3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  4. If using low-heat setting, turn to high-heat setting. Stir in frozen peas. In a small bowl combine the remaining 1/4 cup flour and the half-and-half; stir into mixture in cooker. Cover and cook about 30 minutes more or until thickened.
  5. Meanwhile, preheat oven to 450 degrees F. Unroll piecrust. Press or roll piecrust into an 11-inch circle; cut into eight wedges. Place wedges on an ungreased large baking sheet. ****** each wedge several times with a fork. Bake for 8 to 9 minutes or until light brown.

To serve, top each serving of chicken mixture with a baked piecrust wedge.

 

Enjoy, Foodies!