Slow-Cooker Chicken Pot Pie
By Sebastian NavaPublished on September 22, 2016
Time
4 1/4 to 6 1/4 hours on low
Yield
Serves 8
Ingredients
1 tablespoon unsalted butter, plus 4 tablespoons melted8 ounces (227 grams) cremini mushrooms, trimmed and sliced thin4 carrots, peeled, halved lengthwise, and sliced ¼ inch thick1 onion, chopped fine2 tablespoons tomato paste 1 teaspoon minced fresh thyme or ¼ teaspoon dried1 ¾ cups (8¾ ounces/248 grams) plus ⅓ cup all-purpose flour 2 ½ cups chicken broth, plus extra as needed1 tablespoon low-sodium soy sauce Salt and pepper 3 (12-ounce/340-gram) bone-in split chicken breasts, skin removed, trimmed of all visible fat1 ounce (28 grams) Parmesan cheese, grated fine (½ cup)1 ½ teaspoons baking powder ½ teaspoon baking soda ⅔ cup buttermilk 1 cup frozen peas, thawed¼ cup heavy cream
Instructions
- Melt 1 tablespoon butter in 12-inch skillet over medium heat. Add mushrooms, carrots, and onion and cook until softened and lightly browned, about 8 minutes. Stir in tomato paste and thyme and cook until fragrant, about 1 minute. Stir in 1/3 cup flour and cook for 1 minute. Slowly stir in broth, soy sauce, and 1/2 teaspoon salt, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 3 to 5 hours on low.
- Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk remaining 1 3/4 cups flour, Parmesan, baking powder, baking soda, 1/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. In separate bowl, whisk buttermilk and remaining 4 tablespoons melted butter together. Add buttermilk mixture to flour mixture and gently stir until just combined and no pockets of flour remain (do not overmix). Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 inch each and spread evenly on parchment paper–lined rimmed baking sheet. Bake until fragrant and golden brown, about 15 minutes, rotating sheet halfway through baking. Let crumble topping cool on sheet.
- Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Stir shredded chicken, peas, and cream into filling and let sit until heated through, about 5 minutes. (Adjust filling consistency with extra hot broth as needed.) Season with salt and pepper to taste. Top individual portions with crumble topping before serving.
Time
4 1/4 to 6 1/4 hours on lowYield
Serves 8Ingredients
1 tablespoon unsalted butter, plus 4 tablespoons melted
8 ounces (227 grams) cremini mushrooms, trimmed and sliced thin
4 carrots, peeled, halved lengthwise, and sliced ¼ inch thick
1 onion, chopped fine
2 tablespoons tomato paste
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 ¾ cups (8¾ ounces/248 grams) plus ⅓ cup all-purpose flour
2 ½ cups chicken broth, plus extra as needed
1 tablespoon low-sodium soy sauce
Salt and pepper
3 (12-ounce/340-gram) bone-in split chicken breasts, skin removed, trimmed of all visible fat
1 ounce (28 grams) Parmesan cheese, grated fine (½ cup)
1 ½ teaspoons baking powder
½ teaspoon baking soda
⅔ cup buttermilk
1 cup frozen peas, thawed
¼ cup heavy cream
Ingredients
1 tablespoon unsalted butter, plus 4 tablespoons melted
8 ounces (227 grams) cremini mushrooms, trimmed and sliced thin
4 carrots, peeled, halved lengthwise, and sliced ¼ inch thick
1 onion, chopped fine
2 tablespoons tomato paste
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 ¾ cups (8¾ ounces/248 grams) plus ⅓ cup all-purpose flour
2 ½ cups chicken broth, plus extra as needed
1 tablespoon low-sodium soy sauce
Salt and pepper
3 (12-ounce/340-gram) bone-in split chicken breasts, skin removed, trimmed of all visible fat
1 ounce (28 grams) Parmesan cheese, grated fine (½ cup)
1 ½ teaspoons baking powder
½ teaspoon baking soda
⅔ cup buttermilk
1 cup frozen peas, thawed
¼ cup heavy cream
Ingredients
1 tablespoon unsalted butter, plus 4 tablespoons melted
8 ounces (227 grams) cremini mushrooms, trimmed and sliced thin
4 carrots, peeled, halved lengthwise, and sliced ¼ inch thick
1 onion, chopped fine
2 tablespoons tomato paste
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 ¾ cups (8¾ ounces/248 grams) plus ⅓ cup all-purpose flour
2 ½ cups chicken broth, plus extra as needed
1 tablespoon low-sodium soy sauce
Salt and pepper
3 (12-ounce/340-gram) bone-in split chicken breasts, skin removed, trimmed of all visible fat
1 ounce (28 grams) Parmesan cheese, grated fine (½ cup)
1 ½ teaspoons baking powder
½ teaspoon baking soda
⅔ cup buttermilk
1 cup frozen peas, thawed
¼ cup heavy cream
Why This Recipe Works
With its buttery, flaky topping and tender chicken and vegetables coated in a velvety sauce, chicken pot pie is a sure crowd-pleaser. But a single serving can pack in over 30 grams of fat. To lighten this family-friendly classic (and reengineer it for the slow cooker), we had to cut back on the fat in both the topping and the filling. A combination of mushrooms, carrots, and onion formed the base of our filling, which we bound with a flour-thickened sauce. Adding a bit of tomato paste and soy sauce to the filling helped ramp up its flavor even further, and finishing it with a small amount of heavy cream provided the right amount of richness. We then brightened the filling with peas at the end. Moving on to the topping, we knew high-calorie pie dough and biscuits were out. We had to get creative, as our ideal topping needed to be quick and easy to prepare but provide a nice crunch. A crumble topping was the perfect finish for our pot pie, as it could be mixed quickly in a bowl and baked until crisp in just 15 minutes.
Instructions
- Melt 1 tablespoon butter in 12-inch skillet over medium heat. Add mushrooms, carrots, and onion and cook until softened and lightly browned, about 8 minutes. Stir in tomato paste and thyme and cook until fragrant, about 1 minute. Stir in 1/3 cup flour and cook for 1 minute. Slowly stir in broth, soy sauce, and 1/2 teaspoon salt, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 3 to 5 hours on low.
- Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees. Whisk remaining 1 3/4 cups flour, Parmesan, baking powder, baking soda, 1/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. In separate bowl, whisk buttermilk and remaining 4 tablespoons melted butter together. Add buttermilk mixture to flour mixture and gently stir until just combined and no pockets of flour remain (do not overmix). Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 inch each and spread evenly on parchment paper–lined rimmed baking sheet. Bake until fragrant and golden brown, about 15 minutes, rotating sheet halfway through baking. Let crumble topping cool on sheet.
- Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones. Stir shredded chicken, peas, and cream into filling and let sit until heated through, about 5 minutes. (Adjust filling consistency with extra hot broth as needed.) Season with salt and pepper to taste. Top individual portions with crumble topping before serving.
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