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Slow-Cooker Chicken Pot Pie with Pie Crust Crackers

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by: Tablespoon Kitchens
Updated Nov 9, 2016
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Thanks to your slow cooker and pie crust crackers (hello, genius idea!), chicken pot pie will never be the same.

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Slow-Cooker Chicken Pot Pie with Pie Crust Crackers

  • Prep Time 40 min
  • Total 4 hr 30 min
  • Servings 6
  • Ingredients 17
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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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

690 Calories
33g Total Fat
36g Protein
62g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
300
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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