Name: Slow Cooker Chicken Pot Pie
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: 10
Cuisine: American
Ingredients: 1½ pounds boneless, skinless chicken thighs; 1 can condensed cream of mushroom soup; 2 large potatoes, peeled and diced; 2 large carrots, diced; 2 large stalks of celery, diced; ½ cup frozen pearl onions; 1 cup frozen peas; 2 cups frozen vegetables – we prefer peas and carrots; 1 tbsp fresh thyme; 1 tbsp chopped fresh oregano; 2 tbsp fresh chopped parsley; 1/2 tsp Kosher Salt; dash cracked black Pepper to taste; ¼ cup heavy cream; 2 tsp Argo cornstarch; 1 1/2 cups shredded cheese of your choice. I used Cabot Cheddar.; 4 pie crusts; 1 egg white

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This recipe for Slow Cooker Chicken Pot Pie is a traditional favorite of mine and makes a great addition to my growing list of crock pot recipes.

When the days start getting a bit cooler, I love to make more comfort food type recipes.

It used to be that when the days get colder, my crock pot started getting regular use. Now, it seems, I used it pretty much year round. There are so many different things that you can cook in a crock pot now.

Crock pot cooking really can make things a lot easier in the kitchen. How do your slow cooker meals end up? If you are not satisfied with your results, you may be making one of these crock pot mistakes.

For today’s meal, I use boneless, skinless chicken thighs for this dish. They are so flavorful and cook beautifully in the crock pot and it saves me loads of cooking time at night.

The filling cooks all day and then can just be added to thawed out deep dish pie shells and cooked in a flash. Partly defrost the chicken and place the potatoes, and vegetables into the crock pot. Cut the chicken into chunks while still partly frozen. Dice up the fresh herbs. I used parsley, thyme and oregano. You can use dried herbs but I have tons of fresh on my patio so I love to use them. Stir in the cream of chicken soup and spices and mix well. Add additional salt and pepper if desired. Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking if the pieces are too large. About 15 minutes before you are ready to prepare the pies, stir in the heavy cream mixed with arrowroot and continue cooking.

Spoon chicken filling into the bottom pie crust and top with the shredded cheese. (I used Cabot cheddar cheese today.) The dish also works well with their 40% reduced fat cheese.

The cheese adds a richness to the pies and makes a nice thick gravy. Top with pie crusts. I just used four deep dish pie shells. 2 for the bottom and 2 for the top. You can make your own pie crust, of course. Cut slits into the top crust to vent steam during baking.

Cut excess crust from edges and pinch to seal. I ended up with two pies from this recipe. Brush with a whisked egg white and bake for 20-30 minutes until crust is fully cooked and golden brown on top. Serve with a tossed salad and freshly cooked garlic bread. If you have never used a crock pot, you don’t know what you are missing. Be sure to choose a – 6 quart is what I use. It will feed about 7 people and will hold a 6 pound roast.

Yield: 10

Slow Cooker Chicken Pot Pie

Making this chicken pot pie in the slow cooker gives you super tender and moist chicken.

Prep Time 10 minutes

Cook Time 7 hours

Total Time 7 hours 10 minutes

Ingredients

1½ pounds boneless, skinless chicken thighs
1 can condensed cream of mushroom soup
2 large potatoes, peeled and diced
2 large carrots, diced
2 large stalks of celery, diced
½ cup frozen pearl onions
1 cup frozen peas
2 cups frozen vegetables – we prefer peas and carrots
1 tbsp fresh thyme
1 tbsp chopped fresh oregano
2 tbsp fresh chopped parsley
1/2 tsp Kosher Salt
dash cracked black Pepper to taste
¼ cup heavy cream
2 tsp Argo cornstarch
1 1/2 cups shredded cheese of your choice. I used Cabot Cheddar.
4 pie crusts
1 egg white

Instructions

Partly defrost the chicken thighs and chop them into chunks while still slightly frozen.
In Crock Pot, combine chicken pieces, potatoes, chopped vegetables, cream of mushroom soup, spices, and mix well. Add additional salt and pepper if desired.
Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking if the pieces are not small enough for your liking. Add the heavy cream mixed with the arrowroot, and cook another 15 minutes.
Meanwhile, preheat oven to 400 º F. Prepare pie crusts. Spoon chicken filling into the pie crust and top with the shredded cheese.
Place a pie crust on top and cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal.
Brush with egg white and bake for 20-30 minutes until crust is fully cooked and golden brown on top.
Serve with Salad and garlic bread.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 664Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 111mgSodium: 1000mgCarbohydrates: 61gFiber: 7gSugar: 7gProtein: 30g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

Ingredients

Instructions

Nutrition Information:

Yield:

Serving Size:

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