Slow-Cooker Chicken Pot Pie
Why This Recipe Works
With its buttery, flaky topping and tender chicken and vegetables coated in a velvety sauce, chicken pot pie is a sure crowd-pleaser. But a single serving can pack in over 30 grams of fat. To lighten this family-friendly classic (and reengineer it for the slow cooker), we had to cut back on the fat in both the topping and the filling. A combination of mushrooms, carrots, and onion formed the base of our filling, which we bound with a flour-thickened sauce. Adding a bit of tomato paste and soy sauce to the filling helped ramp up its flavor even further, and finishing it with a small amount of heavy cream provided the right amount of richness. We then brightened the filling with peas at the end. Moving on to the topping, we knew high-calorie pie dough and biscuits were out. We had to get creative, as our ideal topping needed to be quick and easy to prepare but provide a nice crunch. A crumble topping was the perfect finish for our pot pie, as it could be mixed quickly in a bowl and baked until crisp in just 15 minutes.