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Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie
Prep Time:
45 mins
Slow Cook Time:
6 hrs
Total Time:
6 hrs 45 mins
Servings:
8
Yield:
8 cups

Ingredients

  • ½ cup all-purpose flour

  • 1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme, crushed

  • 1 ¾ teaspoon poultry seasoning

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 tablespoon vegetable oil

  • 3 pound skinless, boneless chicken thighs, cut into 1-inch pieces

  • 2 cup chicken broth

  • 1 ½ cup sliced carrots (3 medium)

  • 1 ½ cup sliced celery (3 stalks)

  • 1 cup chopped leeks (3 medium) or chopped onion (1 large)

  • 1 cup sliced fresh mushrooms

  • 1 cup frozen peas

  • 1 cup half-and-half, light cream, or milk

  • ½ of 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°F. Unroll piecrust. Press or roll piecrust into an 11-inch circle; cut into eight wedges. Place wedges on an ungreased large baking sheet. Prick each wedge several times with a fork. Bake for 8 to 9 minutes or until light brown.

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

Nutrition Facts (per serving)

439 Calories
20g Fat
27g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 439
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 177mg 59%
Sodium 632mg 27%
Total Carbohydrate 27g 10%
Total Sugars 3g
Protein 37g 74%
Vitamin C 7.4mg 8%
Calcium 77mg 6%
Iron 2.6mg 14%
Potassium 681mg 14%
Folate, total 51.1mcg
Vitamin B-12 1.2mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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