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.
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
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In your cast aluminum slow cooker (or a separate pan), brown the chicken on both sides for about 3 to 5 minutes on High.
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Remove the chicken to add in the vegetables.
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Add the potatoes, onion, carrot, celery, and corn to the slow cooker and season with salt and pepper to taste.
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Put the chicken stock onto the vegetables. Add the chicken thighs to the top of the vegetable cover.
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Cook on Low for about 6 hours or on High for 4 hours.
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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.
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Add the butter mixture, heavy cream, and peas to the vegetable mixture and stir.
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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, 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.
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Serve with biscuits or cooked puff pastry.
Nutrition
- 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
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