Slow-Cooker Creamy Chicken and Mushroom Potpie

This past weekend I headed to Knoxville, TN for research which turned out to be pretty cool despite the fact I was working over the weekend.  Since I work for a company that primarily targets and talks to Mom’s with Kids of certain ages, who are the primary grocery shopper of their family, usually qualitative research is talking with them.  However, this weekend was different!  We talked with blue collar men and truckers.  They were some of the most intriguing, funny, down to earth guys that had so much pride in what they did for a living.  Being a girl that grew up in Atlanta in a Country Club, went to a private Catholic High School, attended Miami University and now live in Chicago (man, I sound really spoiled) you would think that I would not be able to relate at all (and in some areas I couldn't), but at the end of the day, we are people that work hard to accomplish our goals. 

Returning to the South is always a treat because it makes me feel like I am home among all those southern accents. After living in the North for about 10 years now, you start to forget certain things that are important to Southerners…biscuits.  That came through loud and clear this weekend, so in tribute to that, I thought I would share a great Chicken Potpie recipe that would go perfectly with biscuits (from scratch or even Grands). 

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

1cup frozen peas

1 cup frozen green beans

1/3  cup heavy cream

Directions

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.

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).

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.

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.

Recipe Source: Real Simple

Picture Source: Real Simple