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Slow-Cooker Creamy Chicken and Mushroom Potpie

By

Real Simple Feb 2012

Hands-On Time: 30m
Total Time: 8hr 30m

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Rate this recipe 4.8/5 (4 Votes)

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

Details

Servings 4
Preparation time 30mins
Cooking time 38mins
Adapted from realsimple.com

Preparation

Step 1

1. 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.

2. 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).

3. 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.

4. 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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