i've only had chicken pot pie once that i can recall and it wasn't anything special. the filling was ok, somewhat flavorless, and the crust was a chewy, gummy, soggy mess. so when i spied this slow cooker version of chicken pot pie that purposely doesn't have a crust, i was sold.
i've made this twice in the last month and both times it has come out perfect. it's super flavorful, packed full of vegetables and satisfying. it doesn't hurt that leftovers reheat perfectly for lunch the next day.
adapted from real simple
20 minute prep, 4-8 hours cook, 5 minute finish; serves 4-6
while many slow cooker recipes say to cook on low for 8 hours, due to our work schedule, i cook everything on low for at least ten hours, if not eleven, and have never had any problems. be sure to mix the flour really well or you may end up with small balls of flour in your finished stew.
8 ounces cremini mushrooms, quartered
4 carrots, sliced
1 medium onion, chopped
2 sprigs fresh thyme
1 bay leaf
1/3 cup flour
1 1/2 to 2 pounds boneless, skinless chicken thighs trimmed of excess fat
1 cup frozen peas
1 cup frozen green beans
1/3 cup heavy cream
- add the mushrooms, carrots, onion, thyme, and bay leaf to the slow cooker. sprinkle with the flour, add 1/2 cup water, and mix to evenly coat the vegetables with the flour. place the chicken on top of the vegetables and season with salt and pepper.
- cover and cook until the chicken is cooked through and the vegetables are tender, about 8 hours on low or 4 hours on high.
- at least fifteen minutes before serving, add the peas, green beans, and cream and mix to combine. cover and cook until heated through. use tongs or a fork to break up the chicken into smaller pieces (it should fall apart under the pressure of a pair of tongs, just push into the thighs). serve hot.