Categories: Dinner

Ingredients

• 8 oz 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 pounds boneless, skinless chicken thighs (about 8) Kosher salt and black pepper
• 1 sheet puff pastry (half a 17.3 ounce package), thawed
• 1 cup frozen peas
• 1 cup frozen green beans
• 1/3 cup heavy cream

Directions

1. In a 4 to 6 quart 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.

3. irty minutes before serving, heat oven to 425. Using a 4 1/2 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.

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