How To Make Slow Cooker Crispy Chicken Pot Pie
This crispy chicken pot pie is made with slow-cooked chicken thighs served alongside a thick and creamy vegetable soup for a heartier meal.
In your cast aluminum slow cooker (or a separate pan), brown the chicken on both sides for about 3 to 5 minutes on High.
Remove the chicken to add in the vegetables.
Add the potatoes, onion, carrot, celery, and corn to the slow cooker and season with salt and pepper to taste.
Put the chicken stock onto the vegetables. Add the chicken thighs to the top of the vegetable cover.
Cook on Low for about 6 hours or on High for 4 hours.
About 15 minutes before the timer is done, remove the chicken and make a paste out of the flour and butter using a fork to mash it together.
Add the butter mixture, heavy cream, and peas to the vegetable mixture and stir.
If chicken is not crispy enough right out of the slow cooker, brown it in the oven on broil for a couple of minutes, or 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.
Serve with biscuits or cooked puff pastry.
- Calories: 757.66kcal
- Fat: 51.43g
- Saturated Fat: 20.38g
- Trans Fat: 0.54g
- Monounsaturated Fat: 18.78g
- Polyunsaturated Fat: 7.76g
- Carbohydrates: 35.31g
- Fiber: 5.01g
- Sugar: 6.53g
- Protein: 38.98g
- Cholesterol: 247.61mg
- Sodium: 1074.46mg
- Calcium: 73.73mg
- Potassium: 1071.09mg
- Iron: 3.22mg
- Vitamin A: 373.81µg
- Vitamin C: 31.78mg