Chicken Crock Pie

From the book “How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat up the Bedroom Instead of the Kitchen: by Rebecca Field Jager which addresses the stressful problem of spending nights in the kitchen cooking after long days at the office.

1 1/2 lbs. chicken breast, boneless, skinless, cut into bite-size pieces
3 potatoes, cubed
2 carrots, diced
1 onion, chopped
1 cup chicken broth
2 tsp. dried tarragon
1 tsp. lemon juice
1/2 tsp. pepper

1/4 tsp. salt
2 tbsp. cornstarch
2 tbsp. water
1 cu frozen peas
1 frozen puff pastry sheet, thawed

Combine the chicken, potatoes, carrots, onion, broth, tarragon, lemon juice, pepper and salt in the slow cooker. Cook on low for 6 to 8 hours.

Mix together the cornstarch and water and stir it into the slow cooker. Add the peas and cook for an additional 20 minutes on low. Preheat oven to 400 degrees. Transfer the chicken mixture to a 9-inch deep-dish pie plate, cover with puff pastry according to package directions and bake for 20 minutes or until golden. Serves 4

Tip: If you only have a wide, shallow pie plate, thaw an extra puff pastry sheet so you’ll have enough to cover. Remember to that puff pastry overnight in the refrigerator or on the counter for a few hours.

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