Join our community of Solution Seekers!

Slow-Cooker Creamy Chicken and Mushroom Potpie

Slow-Cooker Creamy Chicken and Mushroom Potpie
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  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.
By February, 2012

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 .

Quick Tip

Oven
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. 

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.