Slow-Cooker Creamy Chicken And Mushroom Potpie

• 8 ounces cremini mushrooms, stems trimmed and halved if large
• 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 1/2 lbs boneless skinless chicken thighs (about 8)
• kosher salt and black pepper
• 1 sheet puff pastry, thawed (half a 17.3-ounce package)
• 1 cup frozen peas
• 1 cup frozen green beans
• 1/3 cup heavy cream

1. 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.
2. 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 (this will shorten total recipe time).
3. Thirty minutes before serving, heat oven to 425u0b0F Using a 41/2-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.
4. Ten minutes before serving, add the peas, green beans, 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 pastry rounds.

cremini mushrooms, carrots, onion, flour, thyme, bay leaf, chicken, kosher salt, pastry, frozen peas, frozen green beans, heavy cream

Taken from www.food.com/recipe/slow-cooker-creamy-chicken-and-mushroom-potpie-472736 (may not work)