Slow Cooker Chicken and Mushroom Pot Pie

Ingredients

• 8 oz cremini mushrooms, stems trimmed and halved
• 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 pound boneless,(about 4) skinless chicken thighs
• Salt and Pepper
• 1 sheet puff pastry, thawed
• 1 cup frozen corn
• 1 cup frozen green beans
• 1/3 cup heavy cream
• Serves 4

Directions

1. Mix the mushrooms, carrots, onion, flour, thyme, bay leaf, and 1/2 cup water in a 4-6 quart slow cooker.
2. Place the chicken on top and season with 1 tsp salt and 1/4 tsp pepper.
3. Cover and cook 7-8 hours on low, or until the chicken is cooked through and the vegetables are tender.
4. Thirty minutes before serving pre-heat the oven to 425.
5. Using a large biscuit cutter, cut the puff pastry sheet into 4 circles.
6. Place on a baking sheet and bake until golden, 8-10 minutes.
7. Ten minutes before serving, shred the chicken in the slow cooker and remove the bay leaf.
8. Add the corn, green beans and cream, stirring to combine. Taste and add salt and pepper as needed.
9. Cover and cook on low until heated through and ready to serve.
10. To serve, place the chicken mixture in bowls and top with the pastry rounds.