Name: Slow Cooker Crispy Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 5
Cuisine: American
Ingredients: 5 chicken thighs; 2 peeled, diced russett potatoes; ½ peeled, diced yellow onion; 1 peeled, diced Carrot; 1 diced celery stalk; 1 cup frozen corn; to taste kosher salt and pepper; 1 cup or water chicken stock; ¼ cup flour; 4 tbsp butter; ½ cup heavy cream; 1 cup frozen peas; for garnish, optional parsley; for garnish, optional biscuits

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.

Preparation: 30 minutes

Cooking: 4 hours

Total: 4 hours 30 minutes

Serves:

Ingredients

5chicken thighs
2russett potatoes,peeled and diced
½yellow onion,peeled and diced
1carrot,peeled and diced
1stalkcelery,diced
1cupcorn,frozen
kosher salt and pepper,to taste, if using table salt use about half the amount
1cupchicken stock,or water
¼cupflour
4tbspbutter
½cupheavy cream
1cupfrozen peas
parsley and biscuits,for garnish, optional

Instructions

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.