Slow Cooker Chicken Pot Pie2022-12-17
- Yield: 8
- Servings: 8
- Prep Time: 5m
- Cook Time: 5:00 h
- Ready In: 5:05 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat4 g
Trans Fat1 g
Unsaturated Fat2 g
Slow cooker chicken pot pie. Warm up on a cold winter day with this Chicken Pot Pie. Poultry seasoning, celery, and garlic powder give this dish a nice pop of flavor.
What is a Chicken Pot Pie?
A chicken pot pie is a savory dish that is made from a pastry crust filled with diced or shredded cooked chicken, vegetables, and seasonings. The crust may be either baked before filling or used as the top of the dish and not baked at all.
The origins of this dish are unknown but it is thought to have originated in England in the 16th century. It was originally called ‘hotch-potch‘ which is a variation on the word ‘hodge-podge‘. This term may have been used because of how the ingredients were combined together.
What is a Slow Cooker, Why Use it and What is a Slow Cooker Chicken Pot Pie?
A slow cooker is a cooking pot that is used to cook food over a long period of time. It is usually done at low temperatures, which makes the food tender and moist. Slow cookers are great for people who don’t have time to cook during the day or for people who want to get dinner started before they leave work.
The most popular use of a slow cooker is for making soups and stews, but it can be used for anything from bread pudding to chicken pot pie. You can make all kinds of things in your slow cooker, but remember that you cannot bake in it!
Tips on How To Serve and Store Your Chicken Pot Pie
The best way to serve your slow cooker chicken pot pie is to let it cool for about ten minutes. You can then put the pie on a plate and cut it into slices.
One way to store your slow cooker chicken pot pie is in the freezer. It will last for up to three months this way.
Can I use Leftover Rotisserie Chicken?
Yes, leftover rotisserie chicken is a great and delicious way to use up those leftover pieces of chicken. Whether you want to make a salad, soup, or sandwich, or just eat it as-is with some rice, the possibilities are endless!
Is It Possible to Use Fresh Vegetables?
Yes, of course, you can use fresh vegetables. This is a great recipe to use any leftover ingredients. We normally use frozen veggies, but fresh ones will do just as well.
Slow Cooker Chicken Pot Pie
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- 3 boneless and skinless chicken breasts
- 1 can (10½ oz (315 ml)) cream of chicken soup
- 1 cup (250 ml) milk
- 1/2 yellow onion, peeled and chopped
- 4 medium potatoes, peeled and diced
- 16 oz (480 g) bag of frozen mixed vegetables
- 1/2 cup chopped celery
- 1 tablespoon garlic powder
- 1/2 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 grand biscuits
In a 6-quart (6 L) slow cooker, combine all ingredients, except the biscuits.
Cover the pot and cook on a low-heat setting for 6-8 hours.
Turn off the cooker and open the lid. Using tongs, remove the cooked chicken from the crockpot and shred it.
Return shredded chicken to the pot and stir well.
Bake the biscuits according to the package instructions. Ladle the soup into soup bowls. Top each bowl with a baked biscuit. Enjoy!