slow-cooker chicken and mushroom pot pie
This post may contain affiliate links. Please read our disclosure policy
Slow Cooker Chicken and Mushroom Pot Pie – Super simple and comforting.
I am a fan of my slow-cooker. I like using it a few times a month. It’s so nice when Sophie is having a hard time (like teething or trouble sleeping) to be able to minimize my dinner preparation and not have to worry about it.
I’ve never really cooked anything like this in a slow-cooker, with a few different add-in times and an oven-baked topper. I loved that it was all real ingredients and didn’t call for sour cream and cream of something soup. It was a hearty, delicious crock pot dinner with real ingredients!
To make things even simpler, you can assemble everything from the chicken breast to the flour slurry the night before then store the crock in the refrigerator overnight. The next day, when you’re ready to start cooking it, just pop it into the slow cooker body and turn on the heat!
You certainly don’t need to serve this with the puff pastry toppers. If you prefer, feel free to use biscuits or just serve the filling on it’s own as a stew.
Slow-Cooker Chicken and Mushroom Pot Pie
- Yield: 4 1x
Ingredients
- 1lb boneless, skinless chicken breast
- 8 oz. button or cremini mushrooms, sliced
- 4 carrots, peeled and cut into 1” pieces
- 1 stalk celery, large dice
- 1 onion, cut into a large dice
- 1/4 tsp garlic powder
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried thyme
- 1/3c flour
- 1/2c water
- 1/3c cream or half-and-half
- 1c frozen peas
- 1 sheet frozen puff pastry, thawed
- 1 egg
Instructions
- Place carrots, celery, and onion into the bottom of a 4-6 quart slow cooker. Add mushrooms on top of the other vegetables. Sprinkle with a little of the salt. Place chicken breast on top of the veggies. Sprinkle chicken with garlic powder, remaining salt, the pepper, and the thyme.
- In a small bowl, whisk together the flour and water. Pour over chicken and vegetables. Cook on low for 4-5 hours (or on high 2-3 hours) or until chicken is tender.
- minutes before serving, fold the puff pastry into thirds (it’s usually packaged like this anyway, just don’t unfold it). Slice puff pastry into 4 pieces. (If you’re feeling fancy, you can cut it into fancy shapes.) Place on a baking sheet covered with parchment or sprayed with nonstick spray. In a small bowl or cup, beat egg with a fork. Brush egg over the tops of the puff pastry. Bake at 425 degrees 8-10 minutes or until golden brown.
- minutes before serving, shred or dice chicken and return to the slow-cooker. Stir in cream or half-and-half and frozen peas. Taste and add additional salt and pepper to taste. Heat through until warm.
- Divide chicken mixture among four bowls and top each with a puff pastry square.
Adapted from Real Simple
So, do you just throw the mushrooms in with the veggies? How many mushrooms did you use? Thanks!
Beth- How embarrassing! I have corrected the recipe and directions to show the change, but I used 8oz of button mushrooms, sliced. I put them on top of the carrots, onions, and celery, then laid the chicken on top of them. Please let me know if you have any more questions. Sorry for the mistake!
Sounds so yummy! I was planning on making this tomorrow so I wanted to make sure I had everything I needed. Can’t wait!
I was unsure of what we were going to have for dinner tonight but then I came across this. My husband loves mushrooms and I was wanting something comforting for the cold weather–this is perfect!
This looks really great. I have been using my slow cooker a lot lately, so this will be a nice addition. Such a good idea with the pastry topping!
I just made this yesterday actually, for my boyfriend and I! We’ve both been sick, and I thought this seemed like good comfort food to help us feel better. I used a little more of everything than is listed so I would have more leftovers. It was AWESOME. I paired it with Pillsbury croissants that we dipped into the creamy sauce. It was awesome, and you could do it with a lot of different veggie combos!!! Thanks for this!
I thought I’d finally write a review on this recipe, since I’ve made it about 20 times since you first posted it! It’s awesome and has become a family favorite. I usually add more celery and carrots just because we like more, but this is truly a perfect recipe. I generally make biscuits to go with it.
Sarah – THANK YOU for your review! I’m so glad you liked it and have made it often!
Emily,
I found your website/this recipe via a Google search for celery, mushroom crockpot recipe.
I have PCOS and my husband is diabetic. We have to watch our carbs and limit them to low GI/high quality carbohydrate. What initially attracted me to the recipe is that I could REMOVE THE PASTRY.
I have just finished cooking this in the crockpot. WITHOUT the cream, it makes an esquisite golden mushroom broth. It is also good with cream. My hubby and I tasted it without the cream and without the pastry and we have already declared it a “REPEAT” (which is a HARD status to achieve in my home”.
I doubt this recipe will get old. Make it with cream or without. Instead of thyme, try oregano. If making the “broth” version, pair with a crusty well buttered baguette.
Thank you for posting this! This recipe is simply marvelous!
I shall pass it along at a winter church potluck!
Best wishes!
Lori
Lori – You made my day! What a sweet and thoughtful comment. I’m so glad it’s a recipe you enjoyed and will make it again. Since we’ve had to go gluten and dairy free in the last few years for my daughter, we’ve enjoyed this without the cream and pastry as well!
Hoping to try this sometime this week.. what cream is it? Single cream ?
Steph – You can choose! I used either single cream or heavy cream.