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What's Cookin Wednesday

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Slow-Cooker Creamy Chicken & Mushroom Pie
(from RealSimple.com)

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  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
  • 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 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. 

There's something I love about the ease of the crock pot!  Working two crazy hour jobs - sometimes it's the only way I actually cook during the week!

The use of frozen veggies makes this an easy winter dish!  I didn't use the puff pastry - I simply bought & baked biscuits that we put on top once we scooped it out of the crock-pot.  Super easy - super delicious.  I could have used a bit more spice, but simply added pepper when eating.

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