Chicken Pot Pie (Onion Free)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add chicken, carrots, potatoes, garlic powder and thyme to a slow cooker. Cover with 6 cups chicken broth. Cook for approximately 8 hrs. I make this with an onion free bullion powder I prepare from scratch. Since this preparation already has garlic powder and spices, I only add 1 additional Tbsp garlic powder. Feel free to spice her up if using store bought chicken broth...

Step 2

Remove chicken from the slow cooker and shred. With a slotted spoon, remove carrots and potatoes and put into a very large bowl. Move your stock from the slow cooker to a large measuring cup for easy pouring in the next step.

Step 3

Now it's time to make homemade cream of chicken soup. In a scratch resistant pot, melt down 1 stick of butter. Grab a whisk.

Step 4

Once melted, gradually add 2/3 cup of the flour to the butter and whisk well. You will create a wet paste.

Step 5

Add 1 cup of the stock from the slow cooker and whisk well. Gradually add the remainder of the flour ( add 2/3 cup again).

Step 6

Gradually add 3 cups of the stock and continue whisking vigorously. Once you added three cups, the mixture will be liquidy. Turn up the heat and bring mixture to slight boil - not too much it will thicken quickly and burn. Keep whisking until mixture thickens significantly. Once you complete this addition, you should have some stock left over. If you don't you can use whole milk for the next additions so do not worry. I like to use up my stock for a richer flavor.

Step 7

Once the mixture has thickened, turn off the heat and continue adding stock in small additions until you have your desired consistency. I like to make this mixture on the thinner side to ensure it will evenly coat my fillings. I aim for the consistency of a thick potato soup.

Step 8

Salt, pepper and season your soup to taste. I advise over salting and peppering a bit since the flavor will be diluted among the fillings. You can always salt and pepper the filling again so do what makes you most comfortable.

Step 9

Once you are satisfied with the taste of your cream of chicken soup, set aside and heat up 12oz frozen peas in the microwave. Add the cooked peas to your bowl full of shredded chicken, carrots and potatoes.

Step 10

Pour cream of chicken soup over top the chicken, carrots, potatoes and peas. Mix well and ensure all fillings are coated with the soup mixture. Give your filling a taste and amend with spices as necessary (salt, pepper, garlic powder, ect.)

Step 11

Set out your Pillsbury pie crusts on the counter and pre-heat the over to 450F. You will want your pie crusts to warm up a bit before unfurling them but do not let them sit out too long because they will stick together when fully thawed.

Step 12

Grease 2 deep glass pie dishes. I do not usually need to oil the glass with the Pillsbury pie crusts, but it's not a bad idea to either use oil or rub the glass with your butter wrapper.

Step 13

Place one pie crust on each glass dish to serve as the bottoms of your pies. Press them into place and mold as necessary.

Step 14

Fill each pie as full as you possibly can with filling. I usually have a little bit of filling left over... everything is cooked at this point so enjoy your snack while you wait for the pies to cook.

Step 15

Cover each pie with an additional pie crust and crimp the edges using your preferred technique. I have no technique, so... no judgment here.

Step 16

Slice the top of the pies and put into the oven for 15-20 minutes or until the crust is a nice golden brown.

Step 17

Remove from oven and let rest 10 minutes. Cut into 4-8 pieces and enjoy!