Here’s a little known fact about me. I like to chop, dice, mince, grate, slice, peel, measure and do any other prep work you can think of, but I don’t really love the actual cooking part of preparing a meal. This also may be why I just love a good crockpot meal. They’re just so darned easy, and I get to chop and dice my heart out without actually having to turn on the stove and cook it!
I found a great recipe for a pot pie style meal a while back, and it’s been in the dinner rotation for a few months now. So, be prepared to spend ten minutes throwing stuff in a pot, and then getting on with the rest of your life while this magic appliance does the rest of the work for you 🙂
Note: this recipe feeds four, but I normally halve it since I’m just feeding myself and Tim. Even with halving it, there’s normally still enough left for him to take to work. Also, I like to serve mine over rice, even though the recipe doesn’t call for it.
And now on with the show….
8 ounces cremini mushrooms, quartered
4 carrots, cut into 1-inch pieces
1 medium onion, chopped
1/3 cup flour
2 sprigs fresh thyme
1 bay leaf
1 1/2 pounds boneless, skinless chicken thighs
salt and pepper
1 sheet puff pastry, thawed
1 cup frozen peas
1 cup frozen corn
1/3 cup heavy cream
- In a 4- to -6 quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and 1/2 cup water. Place the chicken on top; season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
- Thirty minutes before serving, heat oven to 425. Cut the puff pastry into manageable rectangle/squares (if you want to get fancy, use a circle cookie cutter). Place on a baking sheet and bake until golden, 8 to 10 minutes.
- Ten minutes before serving, add the peas, corn, cream, and 1/2 teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more.
- To serve, place the chicken mixture in bowls and top with the puff pastry.
* Recipe adapted from realsimple.com