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Slow Cooker Creamy Chicken and Mushroom Pot pie

Cooking time : 7-8 hours

Serves : 4 yields

Ingredients:

  • 8 ounces cremini mushrooms, stems trimmed and halved if large
  • 4 carrots, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1/3 cup all-purpose flour
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 1/2 pounds boneless, skinless chicken thighs (about 8)
  • kosher salt and black pepper
  • 1 sheet puff pastry (half a 17.3-ounce package), thawed
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/3 cup heavy cream

Directions :

In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Thirty minutes before serving, heat oven to 425° F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.

Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more.

To serve, place the chicken mixture in bowls and top with the pastry rounds.


 

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