Crock Pot Pot Pie Food

SLOW COOKER CHICKEN POT PIE

Steps:

• Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
• Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
• Continue cooking on Low until heated through, about 30 minutes more.

SLOW COOKER CHICKEN POT PIE STEW

Steps:

• Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
• Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

CROCK POT CHICKEN POT PIE

Steps:

• In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
• Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
• Prepare biscuits.
• Serve over biscuits.
• Top with shredded cheese.

CHICKEN POT PIE SOUP RECIPE (CROCK POT)

Steps:

• Optional but recommended step: Saute the onion for the best flavor. In a medium skillet over medium heat, melt the butter. Add the diced onion and saute for 7-8 minutes, until soft and starting to brown.
• Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
• Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.
• Cook for 4-6 hours on Low or 2-3 hours on High, until chicken is cooked through and reaches 165 degrees F (74 degrees C).
• Remove the bay leaf and discard.
• Remove the chicken to a bowl and shred with 2 forks.
• Place the cream cheese into a medium bowl. Heat the cream cheese in the microwave, or a double boiler on the stove, until soft and easy to stir.
• Place cream cheese into a blender. Ladle a cup of broth out of the slow cooker into the cream cheese, and immediately blend until smooth. Add another cup of broth and blend again. The result should be a smooth liquid. If it's super thick, add more broth and blend again. If it's chunky, blend more.
• Sprinkle (don't dump) xanthan gum into the blender, then blend again until smooth.
• Increase the slow cooker to High. Add the frozen peas and carrots. Cover and cook for 5-10 minutes, until peas and carrots are soft.
• Add the cream cheese mixture into the soup and whisk vigorously until smooth. Add the shredded chicken. Adjust salt to taste as needed (I added an extra 1/2 teaspoon).

CROCK POT CHICKEN POT PIE

Steps:

• Place chicken in slow cooker. Top with corn, mushrooms,and peas/carrots.
• Sprinkle with thyme ,garlic powder, onion powder, and salt/pepper. Stir in broth.
• Cook for 3-4 hours on high, or 6-8 hours on low.
• Cut chicken into bite size pieces. Stir in cream and cornstarch/water mixture.
• Cut crescent dough(I like to use this) into ~1/2 inch strips. Lay over the top of chicken mixture.
• Cook on high for 30-60 minutes or until the topping is golden brown.

SLOW COOKER VEGETARIAN POT PIE

Steps:

• Finely chop the onion. Add chopped onions, oil, salt, and pepper to the bowl of a large slow cooker, cover, and turn of high while you prepare the rest of the veggies.
• Chop the potatoes into ½-inch dice. Make sure they are all fairly uniform in size so they cook at about the same rate.
• Peel and chop carrots into ¼-inch thick slices.
• Add chopped potatoes, carrots, and broth to the slow cooker. Cover and turn to low. Cook on low for 6 to 8 hours.
• After filling has cooked for 6-8 hours, and veggies are tender.
• In a microwave safe bowl, melt butter in the microwave, about 30 seconds. Stir the ½ cup of flour into the butter, and mix the 1 ½ cups milk, dried thyme, garlic powder, and wine into flour. Stir with a whisk until most of the lumps have dissolved. Don't worry if you have some left, they will disappear into the pot pie.
• Stir the milk-flour mixture into the veggies in the slow cooker, fully mixing it in.
• If making the dumpling biscuits start making them in here.
• Stir the thawed peas into the pot pie filling, (remove one of the biscuits from the top if necessary to get at the filling). Taste the filling for salt and pepper.
• Serve the pot pie while hot. Garnish with additional fresh thyme if desired.

CROCK POT POT PIE

Steps:

• Combine chicken, soup, milk, potatoes, onions and spices in crock pot.
• Cook on low for 6 Hours.
• Add package of peas and carrots- cook for 10 minutes longer.
• Transfer to pie plate.
• Cover with crescent rolls.
• Bake according to crescent roll's package.