Crockpot Chicken Pot Pie
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Unrated
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Prep Time
12 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 12 mins
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Servings
6
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Calories
556 kcal
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Course
Main Course
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Cuisine
American
Crockpot Chicken Pot Pie
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This crockpot chicken pot pie recipe produces a great meal that the entire family can enjoy. The best part? It requires just a few simple steps and no browning. Serve with super-easy crescent roll “pie” tops.
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Ingredients
Chicken pie filling
- ½ cup (125ml) chicken broth or stock made using stock cubes
- 2 tbsp soy sauce
- 1 tbsp tomato paste (tomato purée)
- 1 tsp salt
- 6 chicken thighs skinless and boneless
- 3 ½ oz (100g) bacon diced (lardons)
- 3 banana shallots or 1 onion, finely diced
- 3 carrots peeled and diced
- 2 leeks white parts only, diced
- 14 oz (400g) butternut squash , peeled and cubed
- 2 cobs corn , kernels
- 3 tbsp flat leaf parsley chopped
- 1 tsp garlic and herb seasoning
- 1 tsp dried mixed herbs
- ½ tsp ground pepper
- 1 tbsp cornstarch + 2 tbsp cold water (cornflour)
- 3 tbsp cream , or more if preferred
- 1 bay leaf
For the crescent rolls
- 1 tube crescent roll dough (Jus Roll)
- 1 egg lightly beaten
- 1 tbsp grated Parmesan cheese
- 1 tsp mixed herbs
Instructions
Make the chicken pie filling
- Combine the salt, pepper, herbs and seasonings.
- Add the chicken broth to the crock-pot, followed by the soy sauce and the tomato paste. Stir well. Top with the chicken thighs, diced bacon and half of the salt, pepper, herbs and seasonings.
- Add the shallots, leeks, carrots and butternut squash and don’t forget a bay leaf. Sprinkle with the remaining seasonings. Set your slow cooker on HIGH for for 2-3 three hours or LOW for 4-5.
- Remove the cooked chicken using a slotted spoon. Shred or dice the chicken.
- Add the cornstarch and the heavy cream, followed by the cooked shredded chicken. The final pie filling result should have a creamy consistency.
Make the crescent rolls
- Preheat the air fryer or convection oven to 180°C / 360°F. Cut the ready-to-bake crescent roll dough into evenly sized medallions. Brush with egg wash and sprinkle with grated Parmesan and mixed herbs.
- Bake them for 12-13 minutes, flipping them over halfway through if using an air fryer. The top crust should be golden brown and have the texture of a baked biscuit.
- Discard the bay leaf and taste the pie filling, adding salt and pepper if needed. Stir in the chopped parsley and serve the pie mixture topped with the crescent roll medallions.
Equipments used:
Nutrition Information
Show Details
Calories
556kcal
(28%)
Carbohydrates
34g
(11%)
Protein
31g
(62%)
Fat
34g
(52%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
171mg
(57%)
Sodium
1755mg
(73%)
Potassium
735mg
(21%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
13087IU
(262%)
Vitamin C
24mg
(27%)
Calcium
99mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 31g | 62% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 171mg | 57% |
| Sodium | 1755mg | 73% |
| Potassium | 735mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 13087IU | 262% |
| Vitamin C | 24mg | 27% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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