Slow-Cooker Creamy Chicken and Mushroom Potpie

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.