Crock Pot Chicken Pot Pie |For what it's worth

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Wednesday

Crock Pot Chicken Pot Pie

Now that we are moved into the new address and have found a church home I am making my first pot luck lunch.  It's a large serving crock pot casserole full of hearty chicken, veggies and creamy broth with leaf shaped crust.  It's my version of Chicken Pot Pie for a crowd and it is definitely a comfort food that pleases the pallet.



I started with 2 herb deli roasted chickens.  I pulled the chicken off the bone and cut into bite size pieces and dropped them into the butter sprayed crock already turned on high heat.  

Next, I dumped in the veggies and lots more yummy stuff. My goal is to make some mouths water and maybe even get a request for the recipe.  [silly smile] The best secrets are in the sauce.

Crock Pot Chicken Pot Pie Casserole




I did this on Saturday afternoon so after a couple hours of cooking (the veggies should be tender)  I let it cool and stored it in the fridge until morning.  

Sunday morning I turned the crock back on high until it was nice and hot before transporting to the pot luck lunch.  

While it heated I put together a double crust and used an oak leaf shaped cookie cutter to cut the crust into fancy crackers.  Bake the cookie crusts in the oven to a lovely toasted brown and allow to cool. 

Right before serving, remove the lid and adorn the casserole with the leaf shaped crusts.  My favorite part of a pot pie is the crusty top so serving it with the leafy shapes made it extra special.

Wow, guys, this recipe is a winner.
Crock Pot Chicken Pot Pie

by Jeannie
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients (6-8)
  • 2 Deli Roasted Chickens including the drippings, skinned, deboned, cut in chunks
  • 1 Can Cream of Celery
  • 1 Can Cream of Mushroom
  • 1 small carton heavy cream
  • 1/4 cup butter, cut in pieces
  • 2 small cans Hatch green chilies including the juice, chopped
  • 1 1/2 Cups frozen corn kernels
  • 1 1/2 Cups frozen peas
  • 1/2 white onion, diced
  • 3 chopped carrots
  • 4-5 potatoes, peeled and cubed
  • 8-10 shakes of Louisiana Hot Sauce
  • 2 Tablespoons Worcestershire
  • 3 Tablespoons cornstarch
  • Salt and Pepper
  • Pie Crust
Instructions

  1. Dump all the ingredients except the crust into a pre heated crock pot. 
  2. Once all of the ingredients are gently stirred together and taste tested let it cook for a couple of hours. My crock pot cooks pretty hot, so I turned it down to medium heat to accomplish a slow simmer instead a boil.
  3. Either make your own crust or use a purchased crust to make cookie cutouts.  It's fall so I used a large leaf cutter. 
  4. Bake according to the instructions with your crust recipe and serve on the side with the Crock Pot Chicken Pot Pie.
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6 comments:

  1. Yummy!! Perfect for this cooler weather we've been having. Pinning for later.

    ReplyDelete
  2. This sounds amazing! (And I love the crust crackers!)

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  3. Ohhh that sounds good! Pinning this so I can try it later!

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  4. I made a very similar soup to this on Saturday and then we finished it off on Sun. Delicious! Saving your recipe to try for a change. Thanks for sharing with SYC.
    hugs,
    Jann

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  5. Love crockpot soup. Pinned. Thanks for sharing your recipe.

    ReplyDelete

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