Inspired Recipe: Easy Crock Pot Chicken Pot Pie
In the name of Pagford, I took a classic English recipe, the chicken pot pie, and made it deliciously easy-peasy (see ingredient list for peas!). Throw everything in the crock pot before work and you can even impress your visitors on a weeknight.
The Casual Vacancy drags us into the dramatic small-town hubbub of Pagford, England. The citizens of Pagford are nose-deep in everyone else’s business. Add gossip to a healthy dose of snobbishness, and you have a dire need to impress. That extends to the dinner table, of course! We all know that impressing our guests takes time, and who has time these days? Enter the crock pot. God’s gift to busy hosts has come through in the clutch approximately five trillion times since the dawn of social expectations.
EASY CROCK POT CHICKEN POT PIE
- 1 1/4 pound boneless skinless chicken thighs
- 1 tablespoon dried chopped onion
- 1 dried bay leaf
- 1/4 teaspoon black pepper
- 1 jar chicken gravy (18 oz.)
- 2 medium celery stalks (cut into 1/2-inch slices)
- 2 large carrots (cut into 1/2-inch slices)
- 1 bag frozen peas
Place chicken in 3 1/2 to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
Cover and cook on low heat setting 8 to 10 hours.
About 15 minutes before serving, stir frozen peas into chicken mixture. Cover and increase heat setting to high.
Before serving, remove bay leaf.
For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.
What's chicken pot pie without crust? In this easy version, I paired this chicken pot pie (adapted from a Betty Crocker recipe) with tea biscuits, which come from a family recipe.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening
- 3/4 cups milk
Preheat oven to 400ºF. Grease a baking sheet.
Combine dry ingredients, then cut in the shortening until the whole mixture resembles fine crumbs.
Stir in the milk with a fork until the mixture reaches dough-like consistency.
Knead several times, and then roll to a 1/2 thickness with your hands (no need to use a rolling pin — it's great if a little bit uneven!)
Cut into rounds using a cookie cutter — or the edge of a wine glass if you don't have one.
Place on the cookie sheet and bake for 13 minutes.
Now that you’re good and hungry, read our recommendation of the book that inspired this recipe: The Casual Vacancy.