Crock Pot Chicken Pot Pie

Now that we are moved into the new address and have found a church home I am making my first pot luck lunch.  It's a large serving crock pot casserole full of hearty chicken, veggies and creamy broth with leaf shaped crust.  It's my version of Chicken Pot Pie for a crowd and it is definitely a comfort food that pleases the pallet.

I started with 2 herb deli roasted chickens.  I pulled the chicken off the bone and cut into bite size pieces and dropped them into the butter sprayed crock already turned on high heat.  

Next, I dumped in the veggies and lots more yummy stuff. My goal is to make some mouths water and maybe even get a request for the recipe.  [silly smile] The best secrets are in the sauce.

Crock Pot Chicken Pot Pie Casserole

I did this on Saturday afternoon so after a couple hours of cooking (the veggies should be tender)  I let it cool and stored it in the fridge until morning.  

Sunday morning I turned the crock back on high until it was nice and hot before transporting to the pot luck lunch.  

While it heated I put together a double crust and used an oak leaf shaped cookie cutter to cut the crust into fancy crackers.  Bake the cookie crusts in the oven to a lovely toasted brown and allow to cool. 

Right before serving, remove the lid and adorn the casserole with the leaf shaped crusts.  My favorite part of a pot pie is the crusty top so serving it with the leafy shapes made it extra special.

Wow, guys, this recipe is a winner.

Crock Pot Chicken Pot Pie

by Jeannie

Prep Time: 20 minutes

Cook Time: 2 hours

6069310

Ingredients (6-8)

• 2 Deli Roasted Chickens including the drippings, skinned, deboned, cut in chunks
• 1 Can Cream of Celery
• 1 Can Cream of Mushroom
• 1 small carton heavy cream
• 1/4 cup butter, cut in pieces
• 2 small cans Hatch green chilies including the juice, chopped
• 1 1/2 Cups frozen corn kernels
• 1 1/2 Cups frozen peas
• 1/2 white onion, diced
• 3 chopped carrots
• 4-5 potatoes, peeled and cubed
• 8-10 shakes of Louisiana Hot Sauce
• 2 Tablespoons Worcestershire
• 3 Tablespoons cornstarch
• Salt and Pepper
• Pie Crust

Instructions

1. Dump all the ingredients except the crust into a pre heated crock pot. 
2. Once all of the ingredients are gently stirred together and taste tested let it cook for a couple of hours. My crock pot cooks pretty hot, so I turned it down to medium heat to accomplish a slow simmer instead a boil.
3. Either make your own crust or use a purchased crust to make cookie cutouts.  It's fall so I used a large leaf cutter. 
4. Bake according to the instructions with your crust recipe and serve on the side with the Crock Pot Chicken Pot Pie.

Powered by Recipage