Slow-Cooker Creamy Chicken And Mushroom Potpie Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken, mushrooms, onions, garlic, thyme, and chicken broth.
• STEP 2.Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
• STEP 3.In a separate saucepan, melt butter and whisk in flour to create a roux.
• STEP 4.Slowly whisk in the cooking liquid from the slow cooker to create a thick sauce.
• STEP 5.Stir in heavy cream and season with salt and pepper to taste.
• STEP 6.Add the sauce back into the slow cooker and mix well with the chicken and mushrooms.
• STEP 7.Roll out puff pastry and cut into circles to fit the top of individual serving bowls.
• STEP 8.Place the puff pastry circles on top of the chicken and mushroom mixture in the slow cooker.
• STEP 9.Cook on high for an additional 30 minutes, or until the puff pastry is golden and puffed.
• STEP 10.Serve the creamy chicken and mushroom potpie hot, garnished with fresh parsley.

Cooking Tips

• You can use boneless, skinless chicken thighs or breasts for this recipe.
• Feel free to add other vegetables like carrots or peas to the potpie for extra flavor and texture.
• If you prefer a thicker sauce, you can mix cornstarch with water and add it to the slow cooker before adding the sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the potpie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the creamy chicken and mushroom potpie as a main dish with a side of mashed potatoes or a green salad.