Slow-Cooker Creamy Chicken and Mushroom Potpie |
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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Taken from Real Simple Magazine. After making it, I would use chicken stock in lieu of the water to boost the chicken flavor. Also, I think chunks of breast meat would give it a better texture, the thigh meat became stringy, we longed for a big bite of chicken. 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 lbs boneless skinless chicken thighs (about 8) |
kosher salt and black pepper |
1 sheet puff pastry, thawed (half a 17.3-ounce package) |
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 1/2 cup water. Place the chicken on top; season with 1 teaspoon salt and 1/4 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 41/2-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 1/2 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.
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