Thursday, April 18, 2013

Slow Cooker Chicken Pot Pie

Today I have a craving for The Pioneer Woman's Chicken Pot Pie...but I'm also a bit busy watching my 2-1/2 year old granddaughter. I decided to try making the filling in the slow cooker!

Makes enough for 4-6 hungry people

2 Celery Stalks, diced
3 medium carrots, diced
1/2 cup frozen peas
1 pound raw, boneless, skinless chicken breasts, cubed
1/4 cup flour
2 cups chicken broth
1 chicken bouillon cube
1/4 cup white wine (optional)
1 cup Fat Free Half-n-Half
1 teaspoon ground sea salt
black pepper to taste

(for the "crust", you have options: Pre-made crust; homemade crust; dumplings; or plan ahead!)

Dice up the celery and carrots, and put them in the slow cooker along with the peas.
Add the raw, cubed chicken.
Cover it all with the chicken broth and white wine. Throw in the bouillon cube (it will dissolve during cooking).
Set the slow cooker to High for 4 hours.

**After 3-1/2 hours, prepare the crust, dumplings or biscuits.  (I'm making biscuits, and we will split them onto a plate, and ladle the hot chicken mixture over them. And I always make extras to have with butter and honey!)
**Add the flour to the half-n-half and whisk together. Pour over everything, and sprinkle with salt and pepper. Stir gently to combine. Allow to continue cooking in the slow cooker for an additional 30 minutes until it's thick and bubbly.
If you are going to make a traditional pie, pour the cooked chicken mixture into your unbaked crust, top with a second crust that has small slits cut into it, and bake for 30 minutes at 400 degrees, or until the crust is golden brown. Cool 10 minutes before serving.  Yummmmm....I want to eat this now!
Here's a biscuit recipe you might want to try, just click on the photo for the link!

(If you want to try Ree's original Chicken Pot Pie recipe, it's on page 126-127 of The Pioneer Woman Cooks, Recipes From An Accidental Country Girl {her first cookbook}. I tried to find it on her website, but it's not listed there.

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