Slow-Cooker Creamy Chicken and Mushroom Potpie

Slow-Cooker Creamy Chicken and Mushroom Potpie


  • Serves : 4
  • Hands-On Time : 
  • Total Time : 


  • Per Serving

    • Calories690 calories
    • Fat37 g
    • Sat Fat13 g
    • Cholesterol139 mg
    • Sodium1,209 mg
    • Protein41 g
    • Carbohydrate47 g
    • Sugar8 g
    • Fiber6 g
    • Iron5 mg
    • Calcium88 mg


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


    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.

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