Jill fired up the Chicken Pot Pie crockpot recipe again yesterday, before I left for downtown … the smells are amazing!
Ingredients
3 cups diced cooked chicken or turkey
3 cups cubed peeled potatoes
2 cans (14 1/2 oz each) chicken broth
1 package (16 oz) frozen mixed vegetables
1 medium onion, chopped
1 stalk celery, thinly sliced
1 1/2 teaspoons black pepper, divided
1 teaspoon salt, divided
1 bay leaf
1 cup milk
1 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 (9-inch) refrigerated pie crust
In Crockpot Slow Cooker, combine chicken, potatoes, chicken broth, mixed vegetables, onion, celery, 1/2 teaspoon black pepper, 1/2 teaspoon salt and bay leaf. Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours. Remove bay leaf.
Preheat oven to 400F. In small bowl, mix milk and flour. Gradually stir flour mixture into Crockpot. Stir in remaining 1 teaspoon pepper, poultry seasoning and remaining 1/2 teaspoon salt. If using a removable Crockpot, carefully place 9-inch pie crust over vegetable-meat mixture. Place removable crock inside preheated oven; do not cover. Bake 15 minutes or until crust is browned.
For a non-removable Crockpot, spoon vegetable-meat mixture into 13 x 9-inch casserole dish. Roll out pie crust and carefully place on top of vegetable-meat mixture. Bake in oven for 15 minutes or until pie crust is brown.
Serve immediately.
Makes 8 servings.
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