Slow Cooker Chicken Pot Pie
Mar 3, 2014
Jonny Valiant/Woman's Day
This recipe gets to the heart of what makes pot pie so good: the creamy chicken filling. It's so tasty, you can skip the puff pastry altogether and just serve it with some crusty bread on the side, if you prefer.
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Prep Time: 0 hours 15
Total Time: 7 hours 15
1/2 c. dry white wine
2 tbsp. all-purpose flour
Kosher salt and pepper
1 1/2 lb. boneless, skinless chicken thighs
sheet frozen puff pastry
3 tbsp. Fresh dill sprigs
- In a 5- to 6-qt slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 tsp each salt and pepper.
- Add the carrots, celery, onion and chicken and toss to combine. Cook, covered, until the chicken is cooked through and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
- When the chicken has 30 minutes left to cook, heat oven to 400°F. Cut the puff pastry into 8 rectangles and place on a parchment-lined baking sheet. Brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.
- Gently fold the peas and dill into the chicken and vegetables and cook, covered, until heated through, about 3 minutes. Spoon into bowls, sprinkle with additional dill if desired, and top with the puff pastry.
Video: Slow Cooker Chicken Pot Pie Recipe | Large Family Cooking
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Date: 04.12.2018, 23:47 / Views: 35184