Sunday, October 28, 2012

Slow Cooked Chicken Pot Pie


I'll apologize in advance for the lack of photo in this post - but today I imagined what a chicken pot pie would be like in the slow cooker...then I turned it into reality! It was so much better than I thought it would be, what a happy surprise!

It's so simple and I made it entirely with ingredients we had already. Hooray!

We have a slow cooker which gets hot enough to brown meat (Oster "Super Pot" circa 1970-something) so I can do all the browning/sautéing in the pot. If your slow cooker doesn't get that warm you'll need to start with a skillet then transfer the ingredients over.

Easy, fast prep & delicious. What more could you want in a recipe?

Slow Cooked Chicken Pot Pie

  • 1 T olive oil
  • 1 clove garlic, minced
  • 1 small white onion, minced
  • 4 uncooked chicken thighs (we use bone in but any 4 servings of chicken will do - breast or thigh) 
  • 6 red potatoes, halved and quartered 
  • 8 oz frozen mixed vegetables
  • 1 can cream of chicken soup + 1 can water
  • 1 can cream of mushroom soup
  • 2 teaspoons garlic salt
  • 1 teaspoon celery salt 
Start with olive oil, garlic & onions - cook until onions are clear, about 5 minutes. 

Add remaining ingredients to pot except frozen veggies- chicken, potatoes, soups/water and seasonings & cook on low for 5 hours.

Add frozen veggies & cook for one additional hour, until chicken falls apart/shreds easily. 

Serve over warm biscuits (I used Market Day). Enjoy! 


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