Slow Cooker Pot Pie

It was a cold and crappy day. I didn’t really feel like cooking much, so I threw all of the ingredients for pot pie into the slow cooker and let it go for 6 hours. Into pie pans, topped with dough, and a few minutes later… bingo! Slow cooker pot pie! Yummy and creamy and with just a little bit of that crunchy crust that I think is pretty much required by law.

Slow Cooker Pot Pie

There’s nothing fancy about this dish. It takes minimal time to throw together, and it makes a nice big batch. Great on a cold day. Perfectly good on a warm day.

Also try my slow cooker beef stroganoff.

Slow Cooker Pot Pie

It was a cold and crappy day. I didn’t really feel like cooking much, so I threw all of the ingredients for pot pie into the slow cooker and let it go for 6 hours. Into pie pans, topped with dough, and a few minutes later… bingo! 
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 8
Calories 107kcal
Author Mike

Ingredients

  • 3 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 23 ounce can condensed cream of chicken soup
  • 1 cup milk
  • 4 medium potatoes peeled, cut into bite-sized pieces
  • 1 small onion diced
  • 1 teaspoon Italian seasoning mix
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1 10 ounce frozen peas and carrots
  • 2 7 ounce crescent dinner roll dough

Instructions

  • Place the chicken, soup, milk, potatoes, onion and the seasonings into your slow cooker.
  • Stir to combine, cover and cook on low for 6 hours, stirring occasionally.
  • Preheat oven to 350 F (or per the crescent dough package instructions).
  • Add the peas and carrots. Stir and cook another 10 minutes.
  • Divide chicken mixture between two pie plates.
  • Open the dough packages and pinch the seams to form two large rectangular pieces of dough.
  • Place dough on top of pie plates. Trim edges.
  • Bake per package instructions until golden brown and crispy.

Nutrition

Calories: 107kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 23mg | Potassium: 509mg | Fiber: 3g | Sugar: 3g | Vitamin A: 78IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 1mg

Nutritional values are approximate.

Smoked Turkey and File Gumbo Pot Pie

I’m a huge fan of gumbo. Taking the time to make a great roux really pays off with fantastic flavor. It’s my go-to comfort food during cooler times. Not that a good stew isn’t great when it’s cold out, but a gumbo is what a stew wants to grow up to be. This smoked turkey and file gumbo pot pie turns gumbo into a all-in-one-dish pot pie. The biscuits were crazy good. In fact, I was quite proud of myself. They came out great. Usually anything I bake from scratch is uh… er…well, let’s just say you don’t see many pictures of anything I’ve baked on this site.

Smoked Turkey and File Gumbo Pot Pie

I found smoked turkey wings in the meat case at our grocery store near the hams and smoked ham hocks. Smoked turkey legs also work in this smoked turkey and file gumbo pot pie.

Also try my lentil soup with smoked turkey or my Creole-style bean soup.

Smoked Turkey and File Gumbo Pot Pie

This smoked turkey and file gumbo pot pie turns gumbo into a all-in-one-dish pot pie. The biscuits were crazy good.
Course Main
Cuisine Cajun
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 7
Calories 822kcal

Ingredients

For the biscuit rounds

For the smoked turkey and file gumbo

Instructions

For the biscuit rounds

  • Whisk the flour, baking powder, salt and sugar together in a large bowl.
  • Use your fingers to rub 3 tablespoons of the butter into the flour until the mixture is sandy. Patience is a good thing here.
  • Use your fingers to work in the remaining 5 tablespoons of butter until it forms pea-size pieces.
  • Stir the lemon zest into the milk.
  • Stir the milk into the flour mixture to make a soft dough, mixing with your hands.
  • Lightly flour a work surface and your hands.
  • Turn the dough out onto the work surface and form into a 1/2-inch-thick rectangle.
  • Fold the dough on top of itself and pat into a 1/2-inch-thick circle, like a pizza dough.
  • Cut out 14 (if you get a few less, that’s okay) biscuit rounds using a 2″ biscuit cutter. Remove cut dough to a tray lined with parchment paper. Cover and refrigerate until ready to use.

For the smoked turkey and file gumbo

  • Add the vegetable oil to a large Dutch oven over medium heat.
  • Stir in the flour and cook (making a roux), stirring constantly (don’t stop!), until the mixture thickens to a paste and turns medium brown, about 10 minutes..
  • Add the celery, onions and bell peppers and cook until softened, 4-5 minutes.
  • Add the chicken stock, turkey meat, Cajun seasoning and bay leaves.
  • Bring to a boil then reduce to a simmer. Simmer until the soup thickens slightly, about 30 minutes.
  • Preheat the oven to 450 degrees F.
  • Add the file powder, salt, black pepper, cayenne and the oysters (or shrimp) with any reserved liquor. Continue to simmer until the mixture thickens slightly, about 5 minutes.
  • Divide the rice between 2 6″ cast iron skillets that have been greased lightly.
  • Divide the gumbo between each skillet.
  • Top with the biscuit rounds, brushing lightly with milk.
  • Top with 8 cups of gumbo. Arrange the biscuit rounds on top of the gumbo and brush lightly with milk.
  • Place skillets in the oven on the top shelf. Put a large baking sheet (or two) beneath them on the lower shelf in case some of the gumbo bubbles over.
  • Bake 202-5 minutes until the biscuits are golden brown, 20-25 minutes.
  • Let rest 5 minutes before serving.

Nutrition

Calories: 822kcal | Carbohydrates: 85g | Protein: 39g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 1181mg | Potassium: 657mg | Fiber: 3g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 17mg | Calcium: 235mg | Iron: 6mg

Nutritional values are approximate.