Slow-Cooker Creamy Chicken And Mushroom Potpie Recipe

This slow-cooker creamy chicken and mushroom potpie is the ultimate comfort food. Tender chicken and earthy mushrooms are cooked in a rich and creamy sauce, then topped with a flaky puff pastry crust. The slow-cooker method allows the flavors to meld together, resulting in a deliciously satisfying dish. Serve this potpie with a side of mashed potatoes or a green salad for a complete meal.

4.7
23 Rating -
Rate
Non Vegdiet
8hr 30minstotal
8hr 30m.total
Slow-Cooker Creamy Chicken And Mushroom Potpie
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Ingredients for Slow-Cooker Creamy Chicken And Mushroom Potpie Recipe

  • 0.38 pound Boneless, Skinless Chicken Thighs Or Breasts
  • 2 ounce Mushrooms, Sliced
  • 1/4 Small Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Dried Thyme
  • 1/2 cup Chicken Broth
  • 3/4 tablespoon Butter
  • 3/4 tablespoon All Purpose Flour
  • 1/4 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • 1/4 Sheet Puff Pastry, Thawed
  • as needed Fresh Parsley For Garnish

Directions: 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.
Nutrition
value
381
calories per serving
24 g Fat34 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    34g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    34g
  • Fiber
    4g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    57mg
  • Iron
    4mg
  • Vitamin A
    306mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    25mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    79mg
  • Manganese
    < 1mg
  • Phosphorus
    349mg
  • Selenium
    34mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp