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.Print
Adapted from Real Simple