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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 198.1
  • Total Fat: 1.9 g
  • Cholesterol: 18.1 mg
  • Sodium: 306.7 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 10.9 g

View full nutritional breakdown of Crockpot Chicken Pie calories by ingredient
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Crockpot Chicken Pie

Submitted by: LOPEYP

Introduction

This is a modification of a recipe that was with my Rival crockpot. This is a modification of a recipe that was with my Rival crockpot.
Number of Servings: 8

Ingredients

    3 cups diced cooked chicken or turkey
    2 cans (14 1/2 ounces) 99% ff chicken broth
    1/2 tsp salt
    1/2 tsp black pepper
    1 stalk celery, sliced thinly
    1 medium onion, chopped
    1 bay leaf
    2 medium potatoes, peeled and cubed
    2 C frozen mixed vegetables (I used peas/carrots)
    1 C ff milk
    1 C 100% organic whole wheat flour
    1/2 tsp poultry seasoning
    1/2 tsp salt
    1 9-inch refrigerated pie crust

Directions

Put the following in the crockpot:
meat, broth, 1/2 tsp salt, 1/2 tsp pepper, celery, onion, bay leaf, potatoes, and veggies. Cover; cook on low 8-10 hours or on High 4 to 6 hours. Remove bay leaf.
Preheat over to 400. In a small bowl, mix, milk and flour. Gradually stir flour mixture into the crockpot. Stir in pepper, poultry seasoning, and salt.
If using a removable crockpot, carefully place 9-inch pie crust over mixture. please removable crust inside preheated over, do not cover, bake for 15 mins. or until crust is browned.
For nonremovable crock, spoon veggie mixture into a 9X13 casserole dish, place crust on top of veggie mixture. Bake in oven for 15 mins. until pie crust is brown.
Serves: 8.

Number of Servings: 8

Recipe submitted by SparkPeople user LOPEYP.






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