
How To Make Slow Cooker Crispy Chicken Pot Pie
Grab a bite of this crispy chicken pot pie for dinner! It’s made with slow-cooked chicken and a thick and creamy vegetable soup for a heartier meal.
Serves:
Ingredients
Instructions
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- In a cast aluminum slow cooker or a separate pan, brown the chicken on both sides for 3 to 5 minutes on High.
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- Remove the chicken, then add the potatoes, onion, carrot, celery, and corn to the slow cooker. Season with salt and pepper, to taste.
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- Pour the chicken stock onto the vegetables, then add the chicken thighs to cover the vegetables.
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- Cook on Low for 6 hours or on High for 4 hours.
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- About 15 minutes before the timer is done, remove the chicken.
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- Make a paste out of the flour and butter, using a fork to mash it together. Add the paste, heavy cream, and peas to the vegetable mixture, then stir.
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- Serve with biscuits and parsley, and enjoy!
Recipe Notes
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- If chicken is not crispy enough right out of the slow cooker, brown it in the oven on broil for a couple of minutes.
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- Alternatively, just add the chicken back on top of the cast aluminum slow cooker and pop the whole insert into the oven under the broiler for about 2 to 3 minutes so the chicken skin crisps up.
Nutrition
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- Calories: 756.64kcal
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- Fat: 51.25g
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- Saturated Fat: 20.32g
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- Trans Fat: 0.54g
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- Monounsaturated Fat: 18.71g
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- Polyunsaturated Fat: 7.72g
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- Carbohydrates: 35.52g
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- Fiber: 5.00g
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- Sugar: 5.39g
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- Protein: 38.85g
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- Cholesterol: 247.61mg
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- Sodium: 1070.22mg
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- Calcium: 74.18mg
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- Potassium: 1050.55mg
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- Iron: 3.18mg
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- Vitamin A: 373.84µg
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- Vitamin C: 31.52mg
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