Slow-Cooker Creamy Chicken and Mushroom Potpie

chicken-mushroom-potpie
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 690 calories
    • 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

Ingredients

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