Creamy Chicken & Ham Medley
Submitted by Gags
A slow cooker Parmesan cream sauce loaded with chicken, ham, and mushrooms, spooned into flaky pastry shells. Set it and forget it for an effortless dinner that feels fancy.
YIELD
6 servingsPREP
60 minCOOK
2 hrsREADY
4 hrsThink of this as chicken pot pie’s more sophisticated cousin, and your slow cooker does all the work.
Butter and flour get stirred together right in the crock pot, then milk, a full cup of Parmesan, mushrooms, chopped chicken, and ham join the party. A hint of nutmeg and red pepper flakes adds warmth without heat.
Low and slow for two and a half hours, stirring once an hour, and you’ve got a thick, savory filling ready to spoon into baked pastry shells. A dusting of paprika on top and dinner is served.
Chef Tips
- Use leftover rotisserie chicken and deli ham to skip any extra cooking and keep this truly hands-off.
- Stir once per hour so the flour cooks evenly and the sauce thickens without clumping at the bottom.
- Bake the pastry shells while the medley finishes so everything comes together hot at the same time.
Variations
- Serve over puff pastry squares or biscuits instead of pastry shells for a more rustic presentation.
- Add frozen peas and diced carrots in the last 30 minutes for a pot-pie-style filling.
- Swap the Parmesan for sharp white cheddar for a bolder, tangier sauce.
Ingredients
Directions
Melt margarine in crock pot; stir in flour.
Stir in remaining ingredients with the exception of the pastry shells and paprika.
Cook on low until thickened, stirring after every hour.
Ready to serve after 2½ hours.
Bake pastry shells as directed on package.
Spoon chicken and ham medley into pastry shells and sprinkle with paprika.
Serve immediately.
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