SLOW COOKER CHICKEN POT PIE
This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.
Provided by Beverly Buonaugurio
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
- Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
- Continue cooking on Low until heated through, about 30 minutes more.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.2 g, Cholesterol 130.8 mg, Fat 14.6 g, Fiber 7.4 g, Protein 54.5 g, SaturatedFat 3.9 g, Sodium 2106.2 mg, Sugar 11.7 g
SKINNY SLOW COOKER CHICKEN POT PIE
Steps:
- Placed the cubed potatoes in the bottom of the slow cooker. Place chicken on top of the potatoes. In a small bowl, mix together the soup, milk, water. Pour over the chicken and potatoes. Throw in diced onion and the celery. Sprinkle in seasoning. Cover and cook on high for 4 hours or low for 8 hours. About 30 minutes before you are going to serve, remove the chicken with a slotted spoon and shred with fork. Place back in slow cooker and stir in frozen vegetables. Cook for an additional 30 minutes. Make biscuits (optional) as directed on package. For each serving, split a biscuit and place in a bowl. Stir chicken mixture well. Top biscuit with the chicken mixture.
CHICKEN POT PIE IN THE SLOW COOKER
Serve this slow cooker chicken pot pie, and either crumble a biscuit over the bowl, or just toss one in. You do you. Use the "Kentucky Biscuits" recipe on this site.
Provided by duckman
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 2h5m
Yield 4
Number Of Ingredients 21
Steps:
- Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
- Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
- Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
- Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
- Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 37.9 g, Cholesterol 99.3 mg, Fat 18.7 g, Fiber 6.7 g, Protein 27 g, SaturatedFat 7.9 g, Sodium 1890.1 mg, Sugar 8.8 g
SLOW-COOKER MINI CHICKEN POT PIES
Enhance your pot pie repertoire with this mini slow cooker chicken pot pie recipe. The succulent chicken pairs perfectly with the warm flaky crust.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients except dough crust into slow cooker and cook on low for about 4 hours or high for 2.
- Pour chicken pot pie filling into four separate cocottes or ramekins.
- Cut puff pastry sheet into 4 pieces. Cover each cocotte with a piece of puff sheet and pinch sides to close. Create vents with a fork.
- Bake on 350 for 20 minutes (or until pastry puff crusts are a golden brown).
- Remove from heat, let cool and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SKINNY DOWN HOME CHICKEN POT PIE
this is my sister jackies fav. cookbook , "cook yourself thin ' 'and this is a great pot pie made with phyllo dough
Provided by Dienia B.
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- preheat oven to 350 degrees
- thaw phyllo dough in frig overnight
- in 6 quart stock pot heat olive oil
- add flour brown for about 3 minutes add onion garlic and leek.
- add carrot celery potato and turnips
- add chicken and herbs
- stirring constantly so everything is covered but doesnt burn
- add chicken stock and stir like crazy
- bring to a boil stirring constantly
- turn down to a simmer
- cover
- simmer for 7 minutes until it becomes thick and chicken is done
- remove from heat
- brush the 6 sheets of phyllo with butter stacking one on another
- take the bay leaf and thyme from gravy
- pour into a 9 x9 cake pan
- top with dough
- press down firmly with your hands
- place pan on baking sheet
- bake for 30 minutes
- turning tray around half way through the baking process
- remove
- let cool 10 minutes
- cut in 6 squares
- serve.
Nutrition Facts : Calories 350.8, Fat 13.2, SaturatedFat 3.3, Cholesterol 52.4, Sodium 752.7, Carbohydrate 38.1, Fiber 3.9, Sugar 5.7, Protein 19.8
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