Food Recipes Slow-Cooker Creamy Chicken and Mushroom Pot Pie 3.3 (705) 17 Reviews The comfort of pot pie without rolling crust. Are you in? By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on September 2, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 8 hrs 30 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe This version of that classic savory pie features cremini mushrooms, which have a mild, earthy flavor. They are the middle sibling of the mushroom family: older (and darker) than a white mushroom, but not as old (or as dark) as a portobello. The cremini's meaty texture holds its own in the slow cooker—despite competition from peas, carrots, green beans, and onions—earning it costar status with chicken thighs in this hearty dish. And for a no-roll pastry crust, we opted to top each bowl with a round of flaky puff pastry. 6 Easy Ways to Upgrade Your Chicken Pot Pie Recipe Ingredients 8 ounces cremini mushrooms, stems trimmed and halved if large 4 carrots, cut into 1-inch pieces 1 medium onion, chopped ⅓ cup all-purpose flour 2 sprigs fresh thyme 1 bay leaf 1 ½ 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 ⅓ cup heavy cream Directions In a 4- to 6-quart slow cooker, add mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Stir, and then add 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 shortens the total recipe time). At 30 minutes before serving, heat the oven to 425°F. Using a 4½-inch cutter or large glass, cut the pastry into 4 circles and then place them on a baking sheet. Bake until golden, 8 to 10 minutes. At 10 minutes before serving, add 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. Use store-bought puff pastry to top off the dish and soak up the creamy stew. Get the recipe. Marcus Nilsson Chef's Notes See the best slow cookers here. Rate it Print Nutrition Facts (per serving) 690 Calories 37g Fat 47g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 690 % Daily Value * Total Fat 37g 47% Saturated Fat 13g 65% Cholesterol 139mg 46% Sodium 1209mg 53% Total Carbohydrate 47g 17% Total Sugars 8g Protein 41g Calcium 88mg 7% Iron 5mg 28% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.