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Creamy Mushroom Chicken Pot Pie Recipe

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This recipe for Creamy Mushroom Chicken Pot Pie is from The Tiemann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces cremini mushrooms, stems trimmed and halved if large (I bought whatever mushrooms were already sliced at the grocery)
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 (I have also used canned biscuits and it was easier and pretty darn tasty)
1 cup frozen peas
1 cup frozen green beans
1/3 cup heavy cream
Directions:
Directions:
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.
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.
Thirty minutes before serving heat oven to 425F. Using a 4 1/2-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.
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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