This is a great recipe to add any leftover vegetables that you need to use. If you find that your is getting to dark or burning, place a piece of foil over the top. The chicken pot pie ingredients need time to set up and create a thick filling. If you chicken mixture is bit watery it is possible that it not done cooking. You can also follow this same process with flour instead of corn starch if you prefer. Then I add this mixture to the crock pot and cook on high for 30 minutes until the sauce is the consistency that I want for this recipe. To make this cornstarch slurry, I mix ¼ cup of corn starch with 1 cup of cold water or chicken broth until the corn starch is completely dissolved. My favorite way to thicken sauces in my recipes is by creating a corn starch slurry and adding it to my crock pot. If your chicken pot pie recipe is not as thick as you would prefer after the cooking time, you can easily thicken the sauce right in your crock pot. How to thicken chicken pot pie in crock pot Use chicken thighs – Chicken chicken thighs would also be delicious in this recipe. I have made this recipe with green beans before and it was delicious! If you do not love carrots, celery, corn or peas then you can definitely leave them out and add in your favorite instead. I would not add it in the crock pot until the last hour of the cook time.Īnother quick variation to this recipe is to use vegetables that you love. You can make crock pot chicken pot pie bisquick by making your own biscuits from a biquick mix.Īlso, if you love creamy chicken pot pie, you can mix in heavy cream instead of the milk. I recommend that you use your favorite kind! I usually use the large ones that are on sale. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.You can use your favorite type of biscuits for the topping. Sprinkle with sea salt and cracked pepper. Brush the dough with egg wash and make 3 slits in the top. Crimp the dough to fold over the side, pressing it to make it stick. Trim the circle to 1/2-inch larger than the top of the bowl. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Divide the dough into quarters and roll each piece into an 8-inch circle. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.ĭivide the filling equally among 4 ovenproof bowls. Dump the dough out onto a floured board and knead quickly into a ball. With the motor running, add the ice water process only enough to moisten the dough and have it just come together. Pulse 10 times, or until the fat is the size of peas. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Mix well.įor the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the cubed chicken, carrots, peas, onions and parsley. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Simmer over low heat for 1 more minute, stirring, until thick. Add the flour and cook over low heat, stirring constantly, for 2 minutes. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. You will have 4 to 6 cups of cubed chicken. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Roast for 35 to 40 minutes, or until cooked through. Sprinkle generously with salt and pepper. Place the chicken breasts on a baking sheet and rub them with olive oil.
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