Slow-Cooker Creamy Chicken And Mushroom Potpie

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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