Friday, October 14, 2016

Chicken Pot Pie Cups

I decided to try this new crockpot chicken pot pie recipe. I'm glad I did because it was the BEST chicken pot pie I've ever had, let alone made!!!

(got the recipe here) Click for original, I'm posting how I made it.
I love how simple it is. I didn't have to thaw chicken or anything.

1 pound boneless, skinless chicken breasts (mine were still frozen)
3-4 small potatoes, peeled and diced small
1 small onion, diced
2 carrots, peeled and diced (or a handful of baby carrots)
1 cup corn kernels, (frozen or canned)
salt & pepper

For the sauce
4 tbls butter
3-4 cloves garlic, finely minced
1/2 cup all-purpose flour
2 cups chicken stock (low sodium)
2 tsps poultry seasoning
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano

To make the sauce, melt butter in a large saucepan. Add garlic and cook for about 1 minute. Lower heat and whisk in flour until lightly browned for about 2 minutes. Gradually whisk in chicken stock, poultry seasoning, thyme, basil, oregano.. After lumps are whisked out, increase to medium high heat. Cook, whisking constantly, until the sauce begins to thicken, season with salt and pepper. (I actually did this right in my crockpot! I melted the butter with garlic in the microwave and just used the heat from my crockpot for the rest)

Add chicken to the pot, then add potatoes, onion, carrots. Stir, cover and cook on low heat for 4-6 hours or high for 2-3 hours. Add corn during the last 30 minutes of cooking time. Remove chicken from the slow cooker and shred the chicken (I threw mine in my kitchenaid). Return to crockpot and serve.

For the "Cups" I used my favorite pie crust (recipe here). Once the dough was done I would grab a small ball of dough, roll it out and put it in a muffin tin. I baked them at 350 for about 10 minutes, or until golden brown. We ladled the pot pie onto the pie crust cups. It was AMAZING!!!!!

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