Slow-Cooker Creamy Chicken and Mushroom Potpie

Slow-Cooker Creamy Chicken and Mushroom Potpie
Marcus Nilsson
Use store-bought puff pastry to top off the dish and soak up the creamy stew.

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Serves 4
preparation
30
minutes
cooking
510
minutes

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

  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.

 

Charlyne Mattox
January 2012

Nutritional Information

  • Per Serving
  • Calories 690
  • Fat 37 g
  • Sat Fat 13 g
  • Cholesterol 139 mg
  • Sodium 1,209 mg
  • Protein 41 g
  • Carbohydrate 47 g
  • Sugar 8 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 88 mg
What does this mean? See Nutrition 101.

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