Monday, September 2, 2019

Crockpot Chicken Pot Pie

Don’t you love fall? Sweatshirts, Pumpkin Spice, Football and Cool nights when you can cozy up under your favorite blanket and eat a healthy hearty meal like this Crockpot Chicken Pot Pie are a few of my favorite things. What are yours? Serves 8 Total Time: 4 hours 45 minutes on high or 8 hours 15 minutes on low. 


1/2 cup all-purpose flour 
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme, crushed 
1 3/4 teaspoons poultry seasoning 
1/4 teaspoon salt 
1/4 teaspoon ground black pepper 
2 tablespoons vegetable oil 
3 pounds skinless, boneless chicken thighs, cut into 1-inch pieces 
2 cups chicken broth  
3 medium sliced carrots 
3 stalks sliced celery 
3 medium chopped leeks  or 1 large chopped onion 
1 cup sliced fresh mushrooms 
1 cup frozen peas 
1 cup half-and-half, light cream, or milk 
1/2 of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust 


In a large resealable plastic bag combine 1/4 cup of the flour, the thyme, poultry seasoning, salt, and pepper. Add chicken pieces, half at a time, shaking to coat. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook about 5 minutes or until brown, stirring occasionally. Transfer chicken to a 5- to 6-quart crockpot. Repeat with the remaining 1 tablespoon oil and the remaining chicken. Add broth, carrots, celery, leeks or onion, and mushrooms to chicken.  

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If using low-heat setting, turn to high-heat setting. Stir in frozen peas. In a small bowl combine the remaining 1/4 cup flour and the half-and-half; stir into mixture in crockpot. Cover and cook about 30 minutes more or until thickened. 

Meanwhile, preheat oven to 450°F. Unroll piecrust. Press or roll piecrust into an 11-inch circle; cut into eight wedges. Place wedges on an ungreased large baking sheet. Prick each wedge several times with a fork. Bake for 8 to 9 minutes or until light brown. To serve, top each serving of chicken mixture with a baked piecrust wedge. Easy Peasy! 

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