REFRIGERATED PIE CRUST WALMART RECIPES

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SLOW COOKER CHICKEN POT PIE | BETTER HOMES & GARDENS



Slow Cooker Chicken Pot Pie | Better Homes & Gardens image

Dinners don't get more comforting than this! Take the stress our of Chicken Pot Pie by preparing the stew portion in your slow cooker, then top with premade pie crust.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 6 hours 45 minutes

Prep Time 45 minutes

Yield 8 cups

Number Of Ingredients 15

½ cup all-purpose flour
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme, crushed
1 ¾ teaspoons poultry seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 cups chicken broth
1 ½ cups sliced carrots (3 medium)
1 ½ cups sliced celery (3 stalks)
1 cup chopped leeks (3 medium) or chopped onion (1 large)
1 cup sliced fresh mushrooms
1 cup frozen peas
1 cup half-and-half, light cream, or milk
½ of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust

Steps:

  • In a large resealable plastic bag combine 1/4 cup of the flour, the thyme, poultry seasoning, salt, and pepper. Add chicken pieces, half at a time, shaking to coat.
  • In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook about 5 minutes or until brown, stirring occasionally. Transfer chicken to a 5- to 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the remaining chicken. Add broth, carrots, celery, leeks, and mushrooms to chicken in cooker.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  • If using low-heat setting, turn to high-heat setting. Stir in frozen peas. In a small bowl combine the remaining 1/4 cup flour and the half-and-half; stir into mixture in cooker. Cover and cook about 30 minutes more or until thickened.
  • Meanwhile, preheat oven to 450°F. Unroll piecrust. Press or roll piecrust into an 11-inch circle; cut into eight wedges. Place wedges on an ungreased large baking sheet. Prick each wedge several times with a fork. Bake for 8 to 9 minutes or until light brown.
  • To serve, top each serving of chicken mixture with a baked piecrust wedge.

Nutrition Facts : Calories 439 calories, CarbohydrateContent 27 g, CholesterolContent 177 mg, FatContent 20 g, ProteinContent 37 g, SaturatedFatContent 7 g, SodiumContent 632 mg, SugarContent 3 g

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Take the stress our of Chicken Pot Pie by preparing the stew portion in your slow cooker, then top with premade pie crust. Dinners don't get more comforting than this! Take the stress our of Chicken Pot Pie by preparing the stew portion in your slow cooker, then top with premade pie crust. ... Recipes and Cooking See All Recipes …
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SPINACH AND CHEESE QUICHE RECIPE | MYRECIPES
I made 2 9 inch pies - 1 package of jiffy pie crust mix and 1/4 water and 1/2 cup of flour and 1/8th teaspoon of nutmeg for the 2 pie crusts..Rolled out dough and put in dough for both pie plates and used a fork to tap around the crust so no air holes and firmly pressed pie crust into the pie …
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