Friday, October 12, 2012

Slow Cooked Chicken Pot Pie

Last night I tried a recipe for something I've never made before:  Chicken pot pie.  I and my husband really like chicken pot pie but most recipes I've looked at called for cream of chicken soup, and just the idea of "cream of" soup turns me off - bad experience once, so I try not to use them.  I also don't like making pie crust because I usually have no luck rolling out dough - I just don't have the patience for it.

I found this recipe for slow-cooker chicken pot pie that uses chicken broth, flour and milk for the sauce, and figured I'd give it a try.  I had originally planned to have my husband make the pie crust, but he wouldn't be home until later, so I thought I'd just throw Pillsbury biscuits on top.  I nixed that idea and just made a pie crust myself.  I knew my two year-old would want to help, so I figured why not give it a shot.  (Woo-hoo.. I didn't even mess it up!)

As usual, I did make some changes to the recipe.  Obviously, I used a homemade pie crust (The recipe in the Better Home and Gardens cookbook is my go-to) instead of pre-made.  I added green beans - all veggies were fresh from the garden - and a little more chicken broth and milk to make up for the extra solids.    I had cooked a few chicken breast in the crock pot and shredded them up earlier in the week.  Some of it went for chicken salad and the rest went in the freezer.   For this recipe, I just threw in as much frozen chicken as I wanted.  I also sprinkled with pepper (I love pepper) and a little Seasoned Salt.

After reading the comments on the original recipe, I mixed in a little cornstarch (about 1/2t. for my halved recipe).  I also did not put the pie crust on the mixture in the crock after reading comments.  Once the mixture was cooked, I transferred it to a casserole dish, covered it with the crust, cut some slits for venting and baked it at about 400 degrees until the crust was flaky and slightly browned (because I usually burn my pie crust!)

Here's a tip:  Do not cut into this right away.  Let it sit for a few minutes to thicken up.

This was very good!  I wasn't sure how it'd turn out since I'd never used fresh green beans or peas in a slow-cooked recipe.  Everything turned out perfectly!
Nutrional Info*
Slow Cooker Chicken Pot Pie
Calories: 315
Total Fat: 10g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Cholesterol: 40mg
Sodium: 493mg
Carbs: 37g
Fiber: 4g
Sugars: 7g
Protein: 17g

*Nutritional info is approximate, is calculated using MyFitnessPal, and accounts for all revisions/substitutions made.

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