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Chicken Pot Pie in the Crockpot


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Ingredients

  • chicken
  • garlic powder
  • black pepper
  • salt
  • parsley
  • 2 can creamed soup
  • chicken stock

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake as instructed on the croissant packaging until golden on top. Let cool, and enjoy.