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Slow Cook Chicken Pot Pies.

Chicken pot pie... the ultimate comfort food. A creamy, flavorful filling of chicken & veggies with a crispy, flakey phyllo pastry topper. While my daughter Nic and grandson Aiden were visiting during the holiday season, we decided to make this satisfying slow cook pot pie. It was simple and really delicious!



I love the simplicity of making this chicken filling in the slow cooker. It's a great recipe for those who like the ease of a really excellent make-ahead meal. The filling can be used immediately to feed one or many, and the remaining frozen in individual portions for future use.


Additionally, the toppers, can be prepared ahead of time and stored in the fridge until it's time to bake your pot pies. Don't let the phyllo pastry intimidate you! I prepare my toppers for baking while the filling cooks, and I'll give you a couple of tips for making your phyllo pastry prep foolproof. (If you prefer, you can substitute phyllo dough with frozen puffed pastry).


MAKE IT.


Chicken Pot Pie Filling.


Ingredients:

3-4 Boneless, skinless chicken breasts (app. 2 lbs.)

1 yellow onion, chopped

1 ½ cups carrots, chopped

1 ½ cups celery, chopped

¼ cup fresh parsley leaves, chopped

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 cup chicken stock

2 cans (10.5 ounces each) cream of chicken condensed soup

1 can (15 ounce) corn

1 cup peas

Step 1.

Place in your slow cooker and stir together well the onion, carrots, celery, condensed soup, chicken stock, parsley, paprika, oregano, salt and pepper.


Step 2.

Nestle the chicken breasts down into your mixture. Cook for 7½ hours on low setting.


Step 3.

Remove chicken and shred. Stir back into the slow cook mixture along with 1½ cups frozen peas and 1 can corn. Cook for another ½ hour. You can use immediately, or store for later. (To store for later use, cover to refrigerate for up to 2 days, or freeze in airtight containers. Heat just before baking).


Phyllo Topper

Ingredients:

Frozen phyllo pastry dough thawed in fridge overnight

Melted unsalted butter


Two tips to making your phyllo pastry prep foolproof:

  • Have your tools and melted butter ready.

  • Keep the layers of dough you are about to use covered with plastic wrap and a damp cloth.

You'll also need:

A clean surface

Plastic wrap

Damp cloth

Pastry brush

Sharp paring knife or pizza cutter

Waxed paper


Step 1.

Open and unroll phyllo dough. Remove one layer and place on a clean surface. Cover layers you are about to use with a piece of plastic wrap and a damp cloth.


Step 2.

Cut the first layer of dough to fit the casserole dish you will be baking your pot pie in. Brush lightly with melted butter, working from the center out. Lay the next layer of phyllo dough on top of the first and cut to fit. Again, Brush lightly with melted butter. Repeat the process until you have a 10 layer topper. (Use immediately, or stack with waxed paper in between each topper and store in an airtight container. Refridgerate until ready to use).


BAKE IT.


Place hot filling in an individual casserole dish. Top with uncooked phyllo topper. Bake in a 375° oven for 10 minutes, or until your phyllo topper is golden brown and flakey. Serve!



 

Slow Cooked Chicken Pot Pies

thetabletoday.com


Chicken Pot Pie Filling

Ingredients:

3-4 Boneless, skinless chicken breasts (app. 2 lbs.)

1 yellow onion, chopped

1 ½ cups carrots, chopped

1 ½ cups celery, chopped

¼ cup fresh parsley leaves, chopped

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 cup chicken stock

2 cans (10.5 ounces each) cream of chicken condensed soup

1 can (15 ounce) corn

1 cup peas

Thawed phyllo dough

Unsalted melted butter


1. Place in your slow cooker and stir together well the onion, carrots, celery, condensed soup, chicken stock, parsley, paprika, oregano, salt and pepper.


Step 2.

Nestle the chicken breasts down into your mixture. Cook for 7½ hours on low setting.


Step 3.

Remove chicken and shred. Stir back into the slow cook mixture along with 1½ cups frozen peas and 1 can corn. Cook for another ½ hour. You can use immediately, or store for later. (To store for later use, cover to refrigerate for up to 2 days, or freeze in airtight containers. Heat just before baking).

 

Phyllo Pastry Topper

Ingredients:

Frozen Phyllo Pastry Dough Thawed in Fridge Overnight

Melted Unsalted Butter


Step 1.

Open and unroll phyllo dough. Remove one layer and place on a clean surface. Cover layers you are about to use with a piece of plastic wrap and a damp cloth.


Step 2.

Cut the first layer of dough to fit the casserole dish you will be baking your pot pie in. Brush lightly with melted butter, working from the center out. Lay the next layer of phyllo dough on top of the first and cut to fit. Again, Brush lightly with melted butter. Repeat the process until you have a 10 layer topper. (Use immediately, or stack with waxed paper in between each topper and store in an airtight container. Refridgerate until ready to use).

 

To Bake.

Place hot pot pie filling mixture in your individual casserole dish and top with your phyllo dough topper. Bake in 375° oven for 8-10 minutes, or until your topper is golden brown and flakey.