It’s the day before Thanksgiving and Elissa and I had a boo-boo: we each thought the other one was cooking in our slow cookers today. With no Crock-Pot use in play, I’m considering revisiting the chicken pot pie I made at the beginning of the project. And also throwing together a chowder in my slow cooker faster than I can type this sentence.
The flavor of the aforementioned chicken pot pie recipe was pretty tasty, but its fatal flaw was that it is missing the pie. Our plan is to buy a ready-made pie crust today, thaw out the pot pie filling and see how it bakes in its proper vessel. Meanwhile, I’m preparing a Crock-Pot chocolate raspberry bread pudding for tomorrow’s Thanksgiving feast, so wish me luck!
For those of you curious to try the chicken pot pie recipe from “Slow Cooker: The Best Cookbook Ever With More than 400 Easy-to-Make Recipes” at home, here you go:
3 cups chicken broth
1 tsp. dried thyme
4 medium Yukon gold potatoes cut into ½ inch cubes
2 cups baby carrots
4 cups cooked chicken, cut into bite-size pieces or shredded
1.5 cups frozen petite peas (says defrosted but I didn’t do that and they were fine)
1 cup frozen white corn (defrosted, but I bet not necessary)
2 tb. Unsalted butter at room temp.
2 tb. All-purpose flour
Pour the broth in the insert of the 5 to 7 quart slow cooker. Add thyme, potatoes and carrots and stir to combine. Cover and coko on high for 3-4 hours, until the potatoes are tender.
Add the chicken, peas and corn. Stir to combine. In a small bowl, stir the butter and flour to make a paste. Add the paste to the slow cooker and stir to combine. Cover and cook for an additional 45 minutes to 1 hour until the sauce has thickened.
Serve from the cooker set on warm. Serves 6-8 people.
(Recipe author Dianne Phillips suggests making mashed potatoes and spreading over the pot pie filling 3-4 hours into the cooking time. Or, serve with split biscuits or starch of your choosing.)
Enjoy and Happy Thanksgiving!