Traditional recipes

Slow-Cooker Chicken Pot Pie with Pie Crust Crackers

Slow-Cooker Chicken Pot Pie with Pie Crust Crackers


Thanks to your slow cooker and pie crust crackers (hello, genius idea!), chicken pot pie will never be the same.MORE+LESS-

Make with

Pillsbury Pie Crust

Stew

8

boneless skinless chicken thighs (about 2 lb)

3

cups Progresso™ chicken broth (from 32-oz 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

teaspoon dried thyme leaves

1/2

teaspoon freshly ground black pepper

1/2

cup heavy whipping cream

2

tablespoons finely chopped Italian (flat-leaf) parsley

Pie Crust Crackers

2

tablespoons butter, melted

1/2

teaspoon dried thyme leaves

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

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  • 1

    Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, potatoes, celery, onion, thyme, 1 1/4 teaspoons 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.

  • 2

    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.

  • 3

    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 ungreased 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.

Expert Tips

  • If you like your pie crust crackers cheesy, sprinkle 2 tablespoons Parmesan cheese on top of each crust after you brush with butter, before cutting them into strips.
  • If you like peas in your pot pie, you can add 1/2 cup frozen sweet peas (thawed) 10 minutes before you stir in the cornstarch mixture.

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
15g
75%
Trans Fat
0g
Cholesterol
190mg
64%
Sodium
1550mg
65%
Potassium
1060mg
30%
Total Carbohydrate
62g
21%
Dietary Fiber
4g
17%
Sugars
5g
Protein
36g
Vitamin A
150%
150%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
20%
20%
Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Chicken Pot Pie Soup