I’ve made chicken pot pie about a thousand times, but never in the crockpot before. It came out really well! The gravy/sauce got much thicker than it would have on the stove top, plus the veggies got really cooked through and flavored the sauce nicely as well. All in all, a fabulous and hearty meal, great for winter!
- 3 large carrots
- 2 stalks celery
- 3/4 white onion
- 2 small chicken breasts or 1 large, frozen or not
- 1/3 cup frozen corn
- 1-2 tablespoons flour
- Several cups chicken stock
- Frozen pie crust or puff pastry
- 3/4 cup small mushrooms (I used oyster but others will work)
- 3 green onions
- 3/4 cup milk
I used frozen chicken, again, which obviously takes longer. Use fresh and it’ll cut the cooking time dramatically. Put chicken in the crockpot on high and fill with stock until the chicken is not quite submerged. After about an hour, dice onions and celery into large chunks and add to the pot along with the corn.
Cook on high, another 2-4 hours, until chicken is fully cooked through. Take the chicken out and shred or dice and add back to the mix. In a sautee pan, sautee diced carrots on medium high heat for 3-5 minutes, until they just start to soften. Add to the crockpot. Using the same pan, turn the heat up to blasting high, add more olive oil, and sautee the diced mushrooms for 4-7 minutes, until all the liquid has been released. Add to the crockpot.
Add a pat of butter and another splash of olive oil to the pan, reduce heat to medium. Add two tablespoons of flour and cook until the roux has turned medium golden brown, about 7 minutes. Add milk, stir until the flour is dissolved, and bring to a simmer. It should be very thick. Use a ladle to scoop some of the broth out of the crockpot and stir into the mixture. Pour everything back into the crockpot and stir to fully incorporate. Dice the green onions and stir in right at the end.
Your pie crust should defrost during this time. Preheat the oven to 350 degrees. Now, you have some options. You can either put all of this into two pie shells and bake as a true pie. Or, you can put it all into a casserole dish and cover with the pie crust and bake as a casserole.
Or, you can do what I did, which is a combination of the two. Cut the pie crust in quarters. Roll out two of those quarters so they’re just slightly thinner than they were in the pie. Line the corners of your casserole dish with the pie crusts and bake in the empty dish for 5 minutes. Add the pot pie filling, cover with the remaining pie crusts, and bake for 25 minutes, until the filling is bubbling and the crusts have browned. Ensure everyone’s got a piece of the crust and enjoy.l