Slow-Cooker Chicken Pot Pie with Pie Crust Crackers
Monday - September 18, 2017 11:00 am ,
Category : RECIPES
Ingredient:
8boneless skinless chicken thighs (about 2 lb)
3 cups Progresso chicken broth (from 32-oz carton)
4 medium carrots, peeled and cut diagonally into 1/4-inch slices
3 medium Yukon gold potatoes, cut into 1-inch cubes
3 stalks celery, cut diagonally into 1/4-inch slices
1 medium onion, diced
1 tsp dried thyme leaves
1 1/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup cornstarch
1/4 cup water
1/2 cup heavy whipping cream
2 tbsp finely chopped Italian (flat-leaf) parsley
Pie Crust Crackers
2 tbsp butter, melted
1/2 tsp dried thyme leaves
1/4 tsp salt
1 box Pillsbury refrigerated pie crusts, softened as directed on box SAVE $
Method:
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, potatoes, celery, onion, thyme, 1 1/4 teaspoons salt and the pepper. Cover; cook on High heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F) and potatoes and carrots are tender.
Uncover; using 2 forks, shred chicken into large chunks. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and whipping cream to slow cooker; stir to combine. Cover; cook about 20 minutes or until slightly thickened. Stir in parsley.
Meanwhile, heat oven to 450°F. In small bowl, mix melted butter, thyme and 1/4 teaspoon salt until well blended. Unroll pie crusts on 2 large ungreased cookie sheets; brush with seasoned butter. With pizza cutter or knife, cut pie crust into 4x1-inch strips. Bake 8 to 10 minutes or until golden brown. Serve with pot pie.
8boneless skinless chicken thighs (about 2 lb)
3 cups Progresso chicken broth (from 32-oz carton)
4 medium carrots, peeled and cut diagonally into 1/4-inch slices
3 medium Yukon gold potatoes, cut into 1-inch cubes
3 stalks celery, cut diagonally into 1/4-inch slices
1 medium onion, diced
1 tsp dried thyme leaves
1 1/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup cornstarch
1/4 cup water
1/2 cup heavy whipping cream
2 tbsp finely chopped Italian (flat-leaf) parsley
Pie Crust Crackers
2 tbsp butter, melted
1/2 tsp dried thyme leaves
1/4 tsp salt
1 box Pillsbury refrigerated pie crusts, softened as directed on box SAVE $
Method:
Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, potatoes, celery, onion, thyme, 1 1/4 teaspoons salt and the pepper. Cover; cook on High heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F) and potatoes and carrots are tender.
Uncover; using 2 forks, shred chicken into large chunks. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and whipping cream to slow cooker; stir to combine. Cover; cook about 20 minutes or until slightly thickened. Stir in parsley.
Meanwhile, heat oven to 450°F. In small bowl, mix melted butter, thyme and 1/4 teaspoon salt until well blended. Unroll pie crusts on 2 large ungreased cookie sheets; brush with seasoned butter. With pizza cutter or knife, cut pie crust into 4x1-inch strips. Bake 8 to 10 minutes or until golden brown. Serve with pot pie.
