Best 5 Slow Cooker Upside Down Chicken Pot Pie Recipes
Discover the delectable flavors of the ultimate comfort food with our ultimate guide to making slow cooker upside down chicken pot pie. Embark on a culinary adventure as we unravel the secrets of this timeless classic, turning simple ingredients into a symphony of taste. From the succulent chicken nestled beneath a golden crust to the creamy filling bursting with vegetables, herbs, and spices, this dish will tantalize your taste buds and warm your soul. Whether you're a seasoned cook or a kitchen novice, our comprehensive guide will provide you with the knowledge and confidence to create a slow cooker upside down chicken pot pie that will become a staple in your culinary repertoire.
Here are our top 5 tried and tested recipes!
SLOW-COOKER UPSIDE-DOWN CHICKEN POT PIE
No, you don't have to turn your slow cooker upside down to enjoy this savory pot pie. Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits. Bottoms up!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h25m
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
- Cover and cook on Low heat setting 8 to 10 hours.
- About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
- Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
- For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 335, Carbohydrate 29 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 940 mg
SLOW COOKER CHICKEN POT PIE
This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.
Provided by Beverly Buonaugurio
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
- Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
- Continue cooking on Low until heated through, about 30 minutes more.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.2 g, Cholesterol 130.8 mg, Fat 14.6 g, Fiber 7.4 g, Protein 54.5 g, SaturatedFat 3.9 g, Sodium 2106.2 mg, Sugar 11.7 g
SLOW COOKER UPSIDE DOWN CHICKEN POT PIE
Make and share this Slow Cooker Upside Down Chicken Pot Pie recipe from Food.com.
Provided by crock pot queen
Categories Savory Pies
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker.
- Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
- Cover and cook on Low heat setting 8 to 10 hours.
- About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
- Meanwhile, gently stir frozen vegetables into chicken mixture.
- Increase heat setting to High. Cover and cook 15 minutes.
- Remove bay leaf.
- For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.
Nutrition Facts : Calories 768, Fat 28.5, SaturatedFat 7.8, Cholesterol 127.9, Sodium 1513.9, Carbohydrate 90.5, Fiber 13.6, Sugar 10.3, Protein 43.6
SLOW COOKER UPSIDE-DOWN CHICKEN POT PIE
Got this in an email from Bisquick and it sounded so yummy, I had to share! Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits.
Provided by Karen..
Categories Savory Pies
Time 10h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
- Cover and cook on Low heat setting 8 to 10 hours.
- About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
- Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
- For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.
- Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 374.2, Fat 13.9, SaturatedFat 3.8, Cholesterol 63.9, Sodium 925.7, Carbohydrate 43.8, Fiber 6.8, Sugar 4.9, Protein 21.6
CHICKEN POT PIE IN THE SLOW COOKER
Serve this slow cooker chicken pot pie, and either crumble a biscuit over the bowl, or just toss one in. You do you. Use the "Kentucky Biscuits" recipe on this site.
Provided by duckman
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 2h5m
Yield 4
Number Of Ingredients 21
Steps:
- Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
- Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
- Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
- Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
- Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 37.9 g, Cholesterol 99.3 mg, Fat 18.7 g, Fiber 6.7 g, Protein 27 g, SaturatedFat 7.9 g, Sodium 1890.1 mg, Sugar 8.8 g
Tips:
- Prep the Veggies: Dice the carrots, celery, and potatoes into bite-sized pieces. You can also add other vegetables like peas, corn, or green beans.
- Season the Chicken: Before searing the chicken, season it generously with salt, pepper, and your favorite herbs. This will help develop flavor.
- Sear the Chicken: Searing the chicken adds color and flavor to the dish. Make sure the chicken is browned on all sides before transferring it to the slow cooker.
- Don't Crowd the Pot: When adding the vegetables to the slow cooker, make sure not to overcrowd the pot. This will help the vegetables cook evenly.
- Use a Good Quality Broth: The broth you use will make a big difference in the flavor of the pot pie. Choose a broth that is flavorful and has a rich taste.
- Thicken the Filling: If you want a thicker filling, you can add a cornstarch slurry to the pot pie. Simply mix together equal parts cornstarch and water, then stir it into the pot pie until it thickens.
- Top with Biscuits or Puff Pastry: The classic topping for chicken pot pie is biscuits or puff pastry. You can use store-bought or homemade biscuits or puff pastry.
- Bake Until Golden Brown: Bake the chicken pot pie until the topping is golden brown and the filling is bubbling. This usually takes about 20-30 minutes.
Conclusion:
This upside-down chicken pot pie is a delicious and easy meal that is perfect for a weeknight dinner. The chicken is tender and flavorful, the vegetables are cooked to perfection, and the biscuit topping is golden brown and flaky. With a few simple tips, you can make this chicken pot pie that will be a hit with your family and friends.
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