Crockpot Chicken Pot Pie
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Crockpot Chicken Pot Pie

NUTRITION · PER SERVING252M COOK
CAL 24%·PRO 82%
CARBS 25G21% OF CAL
5G FIBER13G OTHER7G TOTAL SUGAR
FAT 24G46% OF CAL
6G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooker chicken pot pie with tender chicken thighs, bacon, vegetables, and cream sauce topped with crescent rolls. Comforting and complete with minimal hands-on work.

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Nutrition & ingredients

Ingredients

serves 6
  • ½ cup (125ml) chicken broth (or stock made using stock cubes)
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste ((tomato purée))
  • 1 tsp salt
  • 6 chicken thighs (skinless and boneless)
  • 3 ½ oz (100g) bacon (diced (lardons))
  • 3 banana shallots (or 1 onion, finely diced)
  • 3 carrots (peeled and diced)
  • 2 leeks (white parts only, diced)
  • 14 oz (400g) butternut squash (, peeled and cubed)
  • 2 cobs corn (, kernels)
  • 3 tbsp flat leaf parsley (chopped)
  • 1 tsp garlic and herb seasoning
  • 1 tsp dried mixed herbs
  • ½ tsp ground pepper
  • 1 tbsp cornstarch + 2 tbsp cold water ((cornflour))
  • 3 tbsp cream (, or more if preferred)
  • 1 bay leaf
  • 1 tube crescent roll dough ((Jus Roll))
  • 1 egg (lightly beaten)
  • 1 tbsp grated Parmesan cheese
  • 1 tsp mixed herbs
PREP
12M
SODIUM
1097MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.