Chicken Pie I
Submitted by kristyBaby30
Slow-cooker chicken pie that hands off the work to the Crock-Pot, then crowns vegetables and shredded chicken with a flaky pie crust baked separately. Leftover poultry rescue.
YIELD
8 servingsPREP
20 minCOOK
8 hrsREADY
8 hrsThis is the chicken pot pie that meets you where your week actually is. The Crock-Pot does the long, low simmer with the chicken (or turkey), potatoes, and vegetables, so you come home to a pot of stew-thick filling needing only a pie crust and a quick blast in the oven.
The milk-and-flour slurry stirred in at the end is what turns the broth into a proper pie filling. Whisk it until smooth before adding, lumps in the flour become lumps in the gravy. Poultry seasoning brings the herby Thanksgiving-leftovers depth that signals “chicken pie” instead of “chicken soup with a lid."
Docking the crust with a fork before baking lets steam escape so it crisps instead of soggying. Fifteen minutes in a hot oven is enough since the filling underneath is already cooked through.
Kitchen Tips
- Cut potatoes into uniform cubes so they finish tender at the same time as the chicken
- Skim any surface fat before adding the slurry, gravy turns greasy otherwise
- Brush the crust with an egg wash for golden, glossy color
- Use puff pastry instead of pie crust for a flakier, more dramatic top
- Refrigerated leftovers are even better the second day, the flavors meld overnight
Variations
- Add a splash of white wine to the slow cooker for brightness
- Stir in a tablespoon of Dijon mustard with the slurry for tangy depth
- Top with biscuits instead of pie crust for a chicken-and-biscuits hybrid
Ingredients
Directions
In Crock-Pot, combine meat, broth, ½ teaspoon salt, ½ teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables.
Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours.
Remove bay leaf.
Pre-heat oven to 400℉ (200℃).
In a small bowl, mix milk and flour.
Gradually stir flour mixture into the Crock-Pot.
Stir in pepper, poultry seasoning, and salt.
If using a removable Crock-Pot, carefully place 9-inch pie crust over vegetable-meat mixture.
Place removable crock inside pre-heated oven, do not over, bake for 15 minutes or until crust is browned.
For a non-removable Crock-Pot, spoon vegetable-meat mixture into a 9 x 13 inch casserole dish.
Roll out pie cru st and carefully place on top of vegetable-meat mixture.
Bake in oven for 15 minutes, until pie crust is brown.
Serve immediately.
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