As the busy mom of two young boys, I certainly don’t always have the time to cook dinner. I don’t really like to eat out. It’s expensive, and in most cases a nutritional bust. Then one wonderful Christmas, I was given a Crockpot. I have to say the Crockpot is a massively underrated kitchen gadget.
It makes meals that taste like you slaved all day, that really only require a few moments prep-time. However, this article is not about Crockpot or slow cookers. No, this article is about something far better birthed by Crockpots — chicken pot pie.
My crockpot gift led me to explore many recipes, but none so belly-busting as the one I have worked out for chicken pot pie. You’ll get that recipe too, but first, here’s some chicken pot pie history and nutritional information to fill-up on.
Who is the genius behind pot pie?
You’d easier answer whether the chicken or the egg came first. The idea of stuffing pie with meat dates as far back–and possibly further, to 5th century Rome. In fact, the savory pie out dates the dessert version by a long shot. Originally, the purpose was to keep meat moist, later Europeans turned the dish into one fit for a king. Literally, potpies were considered an art form often served to royalty. The peasants did eventually begin eating the dish, but only because the addition of breading caused the soup to feed more mouths. Since nearly every civilization in existence has adapted, improved and tweaked pot pies. Dessert pies resulted when these cultures melted together in North America.
Is pot pie good for you?
Pot pie does a pretty good job of covering all the food groups with the exception of fruit, though the health-factor really depends on your chosen recipe. If you load it with salt and mostly meat, it’s not so healthy, no. Your classic chicken pot pie recipe has about 300-400 calories per serving, and offers around 20-30% of your daily protein needs, along with plenty of Vitamin A, fiber and Potassium.
Give me the recipe already!Print
- garlic powder
- black pepper
- 2 can creamed soup
- chicken stock
- First you need some chicken. It doesn’t really matter what cut, you’re going to cook it to bits anyway. I’ve used boneless breasts, and it tasted the same as times I used chicken thighs. Just drop it thawed and whole into your Crockpot. Sprinkle garlic powder, black pepper, salt, a pinch of parsley on top.
- Next, add two cans of creamed soup. I’ve tried cream of chicken, mushroom, broccoli and celery. All of the above were delicious, so it’s really up to your personal preference. Personally, my favorite is to use mushroom. You can also mix and match soups, for example try one can mushroom, one can chicken. Then, add water or a can of chicken stock.
- Turn your Crockpot on high, and leave it sit for, oh, as long as you want. I usually do 5-8 hours. You will want to periodically stir the pot. When it’s “done” the chicken will have fallen apart, creating a thick gooey soup with shredded chicken. If you used boned or skinned chicken, now you’ll need to take two forks and remove any skin, bones and cartridge, unless you don’t care about picking it out while eating.
- Once you’ve finished, add diced potatoes. You can peel them if you wish, but didn’t your mother tell you the nutrition is in the skins? Potatoes cook slowly in Crockpots, so chances are your mixture will need to cook for around another hour.
- When you can poke through the potatoes with a fork, add in carrots, celery, peas, beans, and sweet corn. You can add other veggies if you like as well, such as turnip or rutabaga. If you’re lazy, you can opt for frozen petite mix. If you use fresh, you may prefer frozen peas, as they hold up better. Now let that cook until the veggies are softened, or cooked if you used frozen. In the meantime, fill two 9-inch pie tins with crust, and bake until golden.
- Once the veggies are cooked, your base is complete. I should note you can turn this into Sheppard’s pie by topping with mash potatoes, or dumplings by moving the mixture to a pot, and dropping biscuit mix on top. In the later case be careful, it can scorch easily.
- For pot pie, pour the mixture into the prepared crusts, and add a layer of cheese on top. My favorite to use is Muenster, however, I have used many kinds of cheese. Cheddar works just as well. Now, top the pies with croissant dough. You can make your own, (I have a guide for that) but store-made works just as well, and is much easier.
- Bake as instructed on the croissant packaging until golden on top. Let cool, and enjoy.
About Lynne Jaques
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!