Slow Cooker Chicken Pot Pie Filling

chicken pot pie

Jonny Valiant; Food styling by Vivian Lui; Prop styling by Paige Hicks

This classic, comforting dish is made easier with the use of rotisserie chicken and pre-made pie crust.

Cal/Serv: 544

Yields: 6

Prep Time: 0 hours 20 mins

Total Time: 0 hours 55 mins

3 tbsp. olive oil

2 leeks (white and light green parts only)

2 clove garlic

1 tbsp. fresh thyme leaves

8 oz. cremini mushrooms

3/4 c. sour cream

4 oz. cream cheese

2 tsp. grated lemon zest

2 tbsp. fresh lemon juice

kosher salt

Pepper

3 c. shredded rotisserie chicken

4 oz. Gruyère

3/4 c. chopped fresh flat-leaf parsley

1 refrigerated rolled pie crust

1 large egg

1 pie bird

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Heat oven to 400 degrees F. Heat 1 tablespoon oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes. Stir in the garlic and thyme and cook for 1 minute. Transfer to a medium bowl.
Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the mushrooms and cook, tossing occasionally, until golden brown, 4 to 5 minutes. Toss with the leek mixture.
Meanwhile, in a large bowl, combine the sour cream, cream cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the chicken, Gruyère, parsley, and the leek mixture.
Place the bird (if using) in the center of a 9-inch deep pie plate and spoon the chicken mixture around it. Unroll the pie crust and cut a 1 1/2-inch-round hole in the top. Place the pie crust on top of the filling with the bird peeking through the hole. Brush the pastry with the egg, place the dish on a rimmed baking sheet and bake until the top is golden brown, 20 to 25 minutes.

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