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Slow-Cooker Chicken Pot Pie with Pie Crust Crackers

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Slow-Cooker Chicken Pot Pie with Pie Crust Crackers
  • Prep Time 40 min
  • Total Time 4 hr 30 min
  • Servings 6
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Thanks to your slow cooker and pie crust crackers (hello, genius idea!), chicken pot pie will never be the same.

Ingredients

Stew

8
boneless skinless chicken thighs (about 2 lb)
3
cups Progresso™ chicken broth (from 32-oz carton)
4
medium carrots, peeled and cut diagonally into 1/4-inch slices
3
medium Yukon gold potatoes, cut into 1-inch cubes
3
stalks celery, cut diagonally into 1/4-inch slices
1
medium onion, diced
1
teaspoon dried thyme leaves
1 1/4
teaspoons salt
1/2
teaspoon freshly ground black pepper
1/4
cup cornstarch
1/4
cup water
1/2
cup heavy whipping cream
2
tablespoons finely chopped Italian (flat-leaf) parsley

Pie Crust Crackers

2
tablespoons butter, melted
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Directions

  • 1 Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, potatoes, celery, onion, thyme, 1 1/4 teaspoons salt and the pepper. Cover; cook on High heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F) and potatoes and carrots are tender.
  • 2 Uncover; using 2 forks, shred chicken into large chunks. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and whipping cream to slow cooker; stir to combine. Cover; cook about 20 minutes or until slightly thickened. Stir in parsley.
  • 3 Meanwhile, heat oven to 450°F. In small bowl, mix melted butter, thyme and 1/4 teaspoon salt until well blended. Unroll pie crusts on 2 large ungreased cookie sheets; brush with seasoned butter. With pizza cutter or knife, cut pie crust into 4x1-inch strips. Bake 8 to 10 minutes or until golden brown. Serve with pot pie.
Tips  

If you like your pie crust crackers cheesy, sprinkle 2 tablespoons Parmesan cheese on top of each crust after you brush with butter, before cutting them into strips.

If you like peas in your pot pie, you can add 1/2 cup frozen sweet peas (thawed) 10 minutes before you stir in the cornstarch mixture.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
690
(
Calories from Fat
300
)
Daily Value
Total Fat
33g
51%
(
Saturated Fat
15g
75%
,
Trans Fat
0g
)
Cholesterol
190mg
64%
Sodium
1550mg
65%
Potassium
1060mg
30%
Total Carbohydrate
62g
21%
(
Dietary Fiber
4g
17%
,
Sugars
5g
)
Protein
36g
Daily Value*:
Vitamin A
150%
150%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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