Tiffany Haney
Slow cooker chicken pot pie is a hearty dish that is perfect for busy weeknights or lazy weekends. It's a simple recipe that doesn't require complicated ingredients or tedious preparation. However, one common issue with this dish is that it can sometimes turn out watery or thinner than desired. To address this, there are several thickening techniques you can employ. One popular method is to create a cornstarch slurry by mixing cornstarch with cold water and adding it to the crockpot. Alternatively, you can use flour or instant mashed potato flakes to achieve the desired consistency. By following these tips, you can ensure your slow cooker chicken pot pie turns out creamy, delicious, and with the perfect texture.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken, potatoes, carrots, onion, celery, garlic powder, celery salt, black pepper, chicken stock, butter, flour, thyme, parsley, oregano, paprika, milk, cornstarch, crescent dough, heavy cream |
| Crockpot liner | Use a crockpot liner for easy cleanup. |
| Nonstick cooking spray | Spray your slow cooker with nonstick cooking spray. |
| Paper towel | Place on the lid of the slow cooker to absorb moisture and help avoid a soggy crust. |
| Temperature | Avoid lifting the lid to peek at your dish, as this will lower the temperature of the slow cooker. |
| Food safety | Always make sure the chicken cooks until it is 165 degrees inside. |
| Chicken type | Chicken thighs or chicken breasts can be used. |
| Chicken preparation | Dip chicken in flour and sear in a pan before adding to the pot. |
| Thickeners | Cornstarch slurry, flour, instant mashed potato flakes, unflavored gelatin, xanthan gum, roux |
| Biscuits | Refrigerated biscuits can be used instead of creating a pie crust. |
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What You'll Learn
Cornstarch slurry
To make a cornstarch slurry, mix together equal parts cornstarch and cold water. The exact quantities will depend on how much liquid there is in the pot pie and how thick you want the filling to be. For example, one source suggests mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water, while another suggests 1/4 cup of cornstarch with 1 cup of cold water. It is important to make sure that the cornstarch is completely dissolved in the water and that there are no lumps.
Once the cornstarch slurry is mixed, gradually stir it into the hot liquid in the slow cooker. Then, let the slow cooker cook for an additional 10 to 30 minutes to thicken the filling. If you have time, you can let it cook for longer, as it will also thicken as it cools. Keep adding cornstarch slurry until you reach your desired consistency.
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Flour or corn starch
To thicken the sauce of a slow cooker chicken pot pie, you can use flour or cornstarch.
Flour
To thicken the sauce with flour, make a roux by melting butter in a saucepan and whisking in flour. Stir the mixture until it starts to brown, then gradually whisk in the chicken stock. You can also sprinkle flour over vegetables that have been sautéed in oil or bacon fat, and then add this to the pot pie.
Cornstarch
Cornstarch can be used to thicken the sauce by creating a cornstarch slurry. Mix equal parts cornstarch and cold water or chicken broth, ensuring that the cornstarch is completely dissolved. Then, add this mixture to the crockpot and cook until the sauce reaches your desired consistency. You can also dip moist chicken in flour before searing it in a pan and then adding it to the pot pie, allowing the flour to mix with the broth and thicken the sauce.
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Roux
A roux is a mixture of butter and flour cooked on heat and used as a thickening agent in sauces. It is a key component of chicken pot pie, giving the dish its desired consistency.
To make a roux for your slow cooker chicken pot pie, start by melting butter in a pot over medium heat. You can use a variety of fats for this step, such as butter, oil, or even rendered bacon fat if you want to enhance the flavour. Once melted, add an equal amount of all-purpose flour and stir until well blended. You can adjust the ratio of butter to flour to suit your taste and the desired thickness of your sauce. For a thicker roux, you can increase the proportion of flour or reduce the amount of liquid added later.
After combining the butter and flour, slowly add your liquid of choice, such as chicken broth or milk, while continuously stirring. Keep stirring and cooking the mixture until it thickens and bubbles. This process creates a thick sauce that will bind the ingredients of your chicken pot pie together.
Once your roux is ready, add it to the slow cooker along with the rest of your ingredients. You can add cooked chicken and vegetables directly to the roux, or you can sauté fresh vegetables with herbs and then transfer them to the slow cooker. Finally, cook your chicken pot pie on high for 4 to 5 hours, and you're done!
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Unflavoured gelatin
To use gelatin to thicken your chicken pot pie, you will first need to prepare a gelatin slurry. Mix equal parts gelatin and cold water, stirring until the gelatin is completely dissolved. You can then add this mixture to your crockpot and cook on high for 20-30 minutes, or until the sauce reaches your desired consistency.
If you are making a chicken pot pie with a biscuit topping, you will need to ensure that your filling is not too watery, or your biscuits may sink. You can add gelatin to the filling before baking to ensure this does not happen.
It is important to note that gelatin is derived from animal collagen, so it is not suitable for vegetarians or vegans. If you are looking for a vegetarian or vegan alternative to gelatin, you can use cornstarch or a flour roux to thicken your chicken pot pie filling.
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Instant mashed potato flakes
The amount of instant mashed potato flakes you use will depend on the desired consistency of your chicken pot pie. Start by adding a small amount—about 1/8 of a cup—and stir well. Then, incrementally add more instant mashed potato flakes until you reach your desired consistency. Be careful not to add too much, as a little can go a long way.
If you are using instant mashed potato flakes to thicken your chicken pot pie, you may want to consider using flavoured versions available at your grocery store to elevate your recipe.
It is important to note that instant mashed potato flakes should not be added until your chicken pot pie is prepared and you are ready to thicken it.
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Frequently asked questions
Cornstarch is a great way to thicken the sauce for chicken pot pie. Mix cornstarch with cold water or chicken broth and add it to the crockpot. You can also use flour or instant mashed potato flakes.
Mix equal parts cornstarch and water to form a cornstarch slurry. Alternatively, use 2 tablespoons of cornstarch with 3 tablespoons of cold water, or 1/4 cup cornstarch with 1 cup of cold water or broth.
Cook the chicken pot pie on high for 30 minutes to thicken. If you are using a cornstarch slurry, let it cook for 10-30 minutes to thicken.
You can use flour, potato flakes, or unflavored gelatin to thicken the sauce. Alternatively, make a roux by sauteing vegetables with oil or bacon fat, then sprinkling in flour.
Yes, you can thicken it with flour, potato flakes, gelatin, or a roux. You can also use a mixture of butter, milk, and cornstarch to thicken the filling directly in the slow cooker.
