Slow Cooker Pennsylvania Dutch Chicken Pot Pie

Name: Slow Cooker Pennsylvania Dutch Chicken Pot Pie
Total time: 390 min
Ingredients: 2 tablespoons unsalted butter; 2 medium onions, chopped; 1 celery stalk, chopped; Kosher salt; Freshly ground black pepper; 1 tablespoon all-purpose flour; 8 cups chicken stock; 2 pounds boneless skinless chicken thighs, cut into cubes; 3/4 pound pot pie noodles or wide egg noodles; 2 fresh thyme sprigs

2 Reviews

If you can't find pot pie noodles in your grocery store you can substitute wide egg noodles. Slideshow: More Crock Pot and Slow Cooker Recipes

By Ian Knauer

Published on November 24, 2015

Slow Cooker Pennsylvania Dutch Pot Pie — Photo: © Ian Knauer

Active Time:

25 mins

Total Time:

6 hrs 30 mins

Yield:

12 cups

Ingredients

2 tablespoons unsalted butter
2 medium onions, chopped
1 celery stalk, chopped
Kosher salt
Freshly ground black pepper
1 tablespoon all-purpose flour
8 cups chicken stock
2 pounds boneless skinless chicken thighs, cut into cubes
3/4 pound pot pie noodles or wide egg noodles
2 fresh thyme sprigs

Directions

Heat a slow cooker on high until hot. Stir in the butter until melted, then stir in the onions, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the flour and cook 2 minutes. Stir in the stock, chicken, noodles and thyme, then reduce the heat to low. Cook until the chicken is very tender and the noodles are falling apart, 6 to 8 hours. Season the pot pie with salt and pepper to taste, then serve.