Chicken Pot Pie Via Slow Cooker January 16 2012
It doesn’t take a rocket scientist to notice we’ve been a bit heavy with the food posts. I know for myself that when the weather gets to freezing I only want home cooking type of food especially on weekends. I never thought you could make a pot pie from a slow cooker. I love the aroma of cooking pies in the oven however my Saturdays are the one day I have to stock up the kitchen, clean and organize. On a whim I decided to try the slow cooking recipe I had seen in a few magazines. I cooked this while I was cleaning the apartment and sorting laundry and it was insanely easy. If you have more time you can skip the frozen pastry as the topper, you can try biscuits or pie dough by just scooping out the filling and baking one or individual dishes with dough on top and cook oven for an extra 30-45 minutes.
- 0.5 cup(s) dry white wine
- 2 tablespoon(s) all-purpose flour
- Kosher salt and pepper
- 4 medium carrots, cut into 1-in. pieces
- 2 stalk(s) celery, sliced
- 1 onion, chopped
- 5.5 pound(s) boneless, skinless chicken thighs, cut into 2-in. pieces
- 1 sheet frozen puff pastry, thawed (can subsitute with dough or biscuits)
- 1 egg, beaten
- 1 cup(s) frozen peas
- 3 tablespoon(s) fresh dill sprigs (I used Thyme in place of dill)
- In a 5- to 6-qt slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 tsp each salt and pepper.
- Add the carrots, celery, onion and chicken and toss to combine. Cook, covered, until the chicken is cooked through and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
- When the chicken has 30 minutes left to cook, heat oven to 400°F. Cut the puff pastry into 8 rectangles and place on a parchment-lined baking sheet. Brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.
- Gently fold the peas and dill into the chicken and vegetables and cook, covered, until heated through, about 3 minutes. Spoon into bowls, sprinkle with additional dill if desired, and top with the puff pastry.
photo, Real Simple
Recipe, Womans Day