A good chicken pot pie recipe is a must-have for every home cook. After all, who can resist chunks of tender, juicy chicken slow-cooked in a rich gravy with farm-fresh vegetables like carrots, onions and spinach? Topped with a flaky crust, this meal can satisfy even the pickiest eaters.
An old-fashioned chicken pot pie takes time, however, and the pastry crust is often too heavy and calorie-intense for today's busy and health-conscious cooks. When you want the old-fashioned flavor without the time and guilt, this crustless chicken pot pie simmers all day in a crock pot and provides endless options for those on the go and those looking to drop a few pounds.
You can assemble and prepare the ingredients and place them all in the crock pot insert in the refrigerator the night before cooking, or simply prepare the dish in the morning. Then, plug in your crock pot, set the temperature and head out. When you return home, you'll be greeted by the enticing aroma of a chicken pot pie that grandma would be proud to call her own.
Sometimes the gravy will not thicken as much as you would like because of the moisture content of the chicken and vegetables. If it is too thin for your taste, combine 1 tablespoon butter and 1 tablespoon flour in a saucepan. Cook this mixture until it becomes slightly tan in color. Add 2 tablespoons of the drippings at the bottom of the crock pot to the saucepan; immediately mix until thoroughly blended. Bring this mixture to a boil and cook, stirring constantly, until the mixture has thickened. Pour mixture over the chicken in the crock pot.
Serve the chicken directly from the crock pot. You can also place the cooked chicken over mashed potatoes, egg noodles or rice. If you miss the taste of the pie crust, try topping it with a crumbled biscuit or a couple of crushed butter crackers. The possibilities are endless and delicious!
Easy, Crustless Crock-Pot Chicken Pot Pie
Makes 6-8 servings
Ingredients:
- 4 boneless, skinless chicken breasts, thawed if frozen
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1 large onion, chopped
- 3 large carrots, sliced into 1-inch rounds
- 1 cup fresh baby spinach leaves, roughly chopped
- 1 10 1/2-ounce can cream of chicken or cream of mushroom soup
- 2 teaspoons chicken soup base powder
- 1 tablespoon Worcestershire sauce
Directions:
- Place crock pot on the high setting.
- Place the chicken in the crock pot. Sprinkle salt, pepper and paprika over the top of the chicken.
- Add onion, carrots and spinach over the seasoned chicken.
- Pour the can of cream of chicken or cream of mushroom soup over the vegetables and chicken in the crock pot.
- Sprinkle the chicken soup base powder and Worcestershire sauce evenly over the liquid soup mixture.
- Cover the crock pot and cook chicken and vegetables over high heat for 4 hours.
- Reduce crock pot heat to low. Keep the chicken pot pie mixture warm until ready to serve.
Beth Anderle - A retired US Army officer, Beth has been writing professionally and personally for many years but has only recently made the transition to ...
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