SLOW COOKER CHICKEN POT PIE
Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It's packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!
Provided by Nicole Leggio
Categories Main Course
Time 5h20m
Number Of Ingredients 16
Steps:
- Add onion, carrots, celery, potatoes, 1 tsp salt, thyme, bay leaf and chicken stock to the slow cooker. Stir to combine. Season chicken a little bit on both sides with salt and pepper. Nestle the chicken breasts in the veggie mixture. Turn the slow cooker on low and cook for 4 hours.
- After 4 hours, take the chicken out and shred. Put pack into the pot.
- Add the butter and cream to a liquid measuring cup. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in the flour. Add butter cream, and flour mixture back to the slow cooker along with remaining salt. Stir to combine. Cover and cook another 45 minutes to an hour until mixture has thickened and veggies are tender.
- After you put the flour and cream mixture back into the slow cooker, preheat oven to 375 degrees, Cook biscuits according to package instructions.
- After the mixture has thickened, add frozen peas. Stir to combine and cook another 4-5 minutes until peas are thawed. Season mixture with salt and pepper.
- Spoon filling into bowls. Place biscuits on top. Serve.
Nutrition Facts : Carbohydrate 9 g, Protein 10 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 310 mg, Fiber 1 g, Sugar 2 g, Calories 148 kcal, ServingSize 1 serving
SKINNY SLOW COOKER CHICKEN POT PIE
Steps:
- Placed the cubed potatoes in the bottom of the slow cooker. Place chicken on top of the potatoes. In a small bowl, mix together the soup, milk, water. Pour over the chicken and potatoes. Throw in diced onion and the celery. Sprinkle in seasoning. Cover and cook on high for 4 hours or low for 8 hours. About 30 minutes before you are going to serve, remove the chicken with a slotted spoon and shred with fork. Place back in slow cooker and stir in frozen vegetables. Cook for an additional 30 minutes. Make biscuits (optional) as directed on package. For each serving, split a biscuit and place in a bowl. Stir chicken mixture well. Top biscuit with the chicken mixture.
SLOW COOKER CHICKEN POT PIE
This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.
Provided by Beverly Buonaugurio
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.2 g, Cholesterol 130.8 mg, Fat 14.6 g, Fiber 7.4 g, Protein 54.5 g, SaturatedFat 3.9 g, Sodium 2106.2 mg, Sugar 11.7 g
SKINNY DOWN HOME CHICKEN POT PIE
this is my sister jackies fav. cookbook , "cook yourself thin ' 'and this is a great pot pie made with phyllo dough
Provided by Dienia B.
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- preheat oven to 350 degrees
- thaw phyllo dough in frig overnight
- in 6 quart stock pot heat olive oil
- add flour brown for about 3 minutes add onion garlic and leek.
- add carrot celery potato and turnips
- add chicken and herbs
- stirring constantly so everything is covered but doesnt burn
- add chicken stock and stir like crazy
- bring to a boil stirring constantly
- turn down to a simmer
- cover
- simmer for 7 minutes until it becomes thick and chicken is done
- remove from heat
- brush the 6 sheets of phyllo with butter stacking one on another
- take the bay leaf and thyme from gravy
- pour into a 9 x9 cake pan
- top with dough
- press down firmly with your hands
- place pan on baking sheet
- bake for 30 minutes
- turning tray around half way through the baking process
- remove
- let cool 10 minutes
- cut in 6 squares
- serve.
Nutrition Facts : Calories 350.8, Fat 13.2, SaturatedFat 3.3, Cholesterol 52.4, Sodium 752.7, Carbohydrate 38.1, Fiber 3.9, Sugar 5.7, Protein 19.8
CHICKEN POT PIE IN THE SLOW COOKER
Serve this slow cooker chicken pot pie, and either crumble a biscuit over the bowl, or just toss one in. You do you. Use the "Kentucky Biscuits" recipe on this site.
Provided by duckman
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 2h5m
Yield 4
Number Of Ingredients 21
Steps:
- Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
- Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
- Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
- Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
- Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 37.9 g, Cholesterol 99.3 mg, Fat 18.7 g, Fiber 6.7 g, Protein 27 g, SaturatedFat 7.9 g, Sodium 1890.1 mg, Sugar 8.8 g
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