Slow-Cooker Creamy Chicken and Mushroom Potpie

Marcus Nilsson

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Serves 4| Hands-On Time: 30m | Total Time: 8hr 30m

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.

By Charlyne Mattox, February 2012

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 690

Fat 37g
Sat Fat 13g
Cholesterol 139mg
Sodium 1,209mg
Protein 41g
Carbohydrate 47g
Sugar 8g
Fiber 6g
Iron 5mg
Calcium 88mg

What does this mean? See Nutrition 101.

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Quick Tip

The pastry rounds can be cooked up to 12 hours in advance; keep at room temperature in an airtight container. If desired, reheat at 350° F for 5 minutes before serving.