Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

How To Make Slow Cooker Chicken Pot Pie was my first attempt at making a chicken pot pie. The family loves chicken, so we have made many chicken pot pie recipes over the years. This one had a unique twist, using the slow cooker to keep the ingredients loose and the juices fresh. It came out great!

Slow Cooker Chicken Pot Pie

The ingredients for this delicious dish were prepared with the following ingredients: two cups chicken stock, three/4 cup reduced sodium chicken fat, one cup chopped carrots, four medium potatoes, four pieces of medium cooked white bread, four slices of cheddar cheese, and one tablespoon of brown sugar.

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Slow Cooker Chicken Pot Pie

To make sure the ingredients were completely mixed, I used my immersion circulator to ensure that all the ingredients were mixed thoroughly. I placed all of the ingredients into my slow cooker, turned it on, and let it cook on the low setting for about six hours. When it was done, I opened up the lid and immediately noticed that the chicken stock had been infused with a delightful aroma and taste.

Slow Cooker Chicken Pot Pie

The next step in how to make slow cooker chicken pot pie was to puree the carrots and potato. I used my immersion circulator to speed up the cooking process. After blending them well, I transferred them to my slow cooker, set the lid and cooked on high for about eight hours. The carrots and potato stayed tender and the flavors were blended well. Print

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie

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How To Make Slow Cooker Chicken Pot Pie was my first attempt at making a chicken pot pie. The family loves chicken.

  • Author: Amanda @ iamhomesteader
  • Prep Time: 10 Minutes
  • Cook Time: 8 Hours
  • Total Time: 8 hours 10 minutes
  • Yield: 6 1x
  • Category: Slow Cooker
  • Cuisine: American

Ingredients

Scale
  1. 1 teaspoon pepper
  2. 1 teaspoon dried oregano
  3. 1/4 cup fresh parsley leaves, chopped
  4. 1 1/2 cups chopped carrots, chopped
  5. 2 cans (10.5 ounce) cream of chicken condensed soup
  6. 1 1/2 cups frozen peas
  7. 1 can (16.3 ounces) refrigerated biscuits, baked
  8. 1 yellow onion, chopped
  9. 1 can (15 ounce) corn
  10. 1 1/2 cups sliced celery, chopped
  11. 1 to 3 boneless skinless chicken breasts, totaling 2 pounds
  12. 1 teaspoon paprika
  13. 1 cup chicken stock
  14. 1 teaspoon salt

Instructions

  1. Step1: Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.
  2. Step2: Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover.
  3. Step3: Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.
  4. Step4: Serve topped with a biscuit.

Keywords: Slow Cooker Chicken Pot Pie

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After simmering for about 1 hour, I transferred the mixture into my baking pan, along with the loaf of sourdough. I baked the bread in my oven at 350 for about twenty minutes, checking on the internal temperature of the slow cooker every few hours during the baking process. When the meat and vegetables were fully cooked, I removed them from the oven and cut into large chunks with a fork. I pureed them again with the immersion circulator, added salt and pepper to taste, and served them over rice. This dish was so delicious, I decided to make it again the next night.

Slow Cooker Chicken Pot Pie

Another delicious meal that I made was a chicken pot pie. Slow Cooker Chicken Pot Pie. I used frozen chicken breasts and shredded cheddar cheese on top. I pureed the chicken breasts with lemon juice and white vinegar mixture, seasoned with salt and pepper, and cooked on high for about eight hours. When it was finished, I shredded the rest of the cheese and served the chicken on top with a baked potato.

Slow Cooker Chicken Pot Pie

The following day, I took the food out of the oven and sliced the potatoes into pieces with a shredder. I pureed the remaining cheese and onion in a processor and added fresh herbs, Rosemary and garlic. I mixed the ingredients and cooked on medium for about an hour and then finished the slow cooking process by bringing it to a boil and finishing with a sweet coating of flour. The chicken was so tender, I could easily cut into it and serve it as is. Although this is one of my slow cooker chicken pot pie recipes, it isn’t the only one that I have created. I have also made homemade vegetable soup and apple soup.

Slow Cooker Chicken Pot Pie

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