chicken mushroom potpie

Recipe time! I've really been on a good cooking kick lately and the slow cooker is my friend.

This time I made chicken mushroom potpie.

You'll need:

8 oz of mushrooms halved if large

4 carrots cut up

1 med. onion, chopped

1/3 c flour

2 sprigs of thyme (I used dry and just used a little less...I guestimated)

1 bay leaf

1 1/2 lbs of boneless, skinless chicken

Salt and Pepper

1 sheet of puff pastry, thawed

1 cup of frozen peas( I used two cause I didn't have the green beans)

1 cup of frozen green beans

1/3 cup heavy cream

1. In your slow cooker mix up the flour, mushrooms, carrots, onion, thyme, bay with 1/2 cup of water...this is what the recipe says, but I think it may need a little more water...

2. Put the chick on top of the mixture ans season it with salt and pepper

3. Cook until the chicken and veggies are tender...about 4 hours high or 7 hours low

4. About a half hour before serving, turn oven to 425, cut the pastry into squares and put on a baking sheet...bake for about 8 minutes.

5. About 10 minutes before serving add the frozen veggies and the cream and stir to combine it all. Cover slow cooker and cook for an additional 10-15 minutes until it's all heated through.

6. Serve with the pastry squares.

This was another easy recipe...but like I said I may add a little more water at the beginning as there wasn't enough liquid in the end for my liking.

Happy Cooking!

Sarah