Slow-Cooker Chicken Pot Pie with Pie Crust Crackers

What a great Pot Pie slow cooker recipe idea! The thick and creamy chicken and veggie filling is served with easy pie crust crackers on the side ensuring a crisp and creamy texture combination in every bite.

Photo by Lee C.
Adapted from tablespoon.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from tablespoon.com

Ingredients

  • 8

    chicken thighs, boneless skinless (about 2 pounds)

  • 3

    cups Progresso™ chicken broth from 32-ounce 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 Italian, finely chopped (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

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, potatoes, celery, onion, thyme, 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. 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. 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 un-greased 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.

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