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CHICKEN POT PIE IN THE CROCK POT

(Serves 8)

Chicken pot pies are the ultimate comfort food.  A nice warm dinner for a cold winter night.  So gather everyone around the table and sit down to a nice family meal.

 3 cups diced cooked chicken or turkey

3 cups cubed peeled potatoes

2 cans (14.5 ounces each) chicken broth

1 package (16 ounces) frozen mixed vegetables

1 medium onion, chopped

1 stalk celery, thinly sliced

1 ½ teaspoons black pepper, divided

1 teaspoon salt, divided

1 bay leaf

1 cup milk

1 cup all-purpose flour

½ teaspoon poultry seasoning

1 (9-inch) refrigerated pie crust

 

  1. In the crock pot, combine chicken, potatoes, chicken broth, mixed vegetables, onion, celery, ½ teaspoon black pepper, ½ teaspoon salt, and bay leaf.  Cover, cook on low 8-10 hours or on high 4-6 hours.  Remove bay leaf.
  2. Preheat oven to 400F. 
  3. In a small bowl mix milk and flour. 
  4. Gradually stir flour mixture into crock pot.  Stir in remaining pepper, salt and poultry seasoning.
  5. If using a removable crock pot, carefully place 9” pie crust over vegetable-meat mixture.  Place removable crock inside preheated oven.  DO NOT COVER.
  6. Bake 15 minutes or until crust is browned
  7. For nonremovable crock pot, spoon vegetable-meat mixture into a 9x13-inch casserole dish.  Roll out pie crust and carefully place on top of vegetable-meat mixture.  Bake in oven for 15 minutes or until pie crust is brown.  Serve immediately.