8 ou cremini mushrooms
5-6 carrots, cut into 1 inch chunks
1 medium onion, chopped
1/3 cup flour
2 sprigs fresh thyme
1 bay leaf
8 skinless, boneless chicken thighs
1 sheet frozen puff pastry, thawed
1 cup frozen peas
1 cup frozen green beans
1/3 cup heavy cream
In a slow cooker, mix together mushrooms, carrots, onion, flour, thyme, bay leaf and 1/2 cup water. Place chicken on top and season with 1 tea salt and 1/4 tea pepper. Cover and cook for 7-8 hours on LOW or until vegetables are tender. Preheat oven to 425 degrees. Cut sheet of pastry into 6 even squares and bake about 8-10 minutes. 10 minutes before serving, add peas, green beans, cream and 1/2 tea salt to crock pot. Stir well, breaking up chicken. Cook about 5-10 minutes or until veggies are heated through. Place chicken and vegetables into a bowl and top with one pastry square.
Welcome back followers! I hope you have all still been visiting and making your favorite dishes you have found here. Thank you for returning after such a long hiatus! I found a winner for my return. I made this one while camping (in a trailer with electricity, of course) and it was perfect for the chilly evening.
This is quite a simple and delicious recipe. I wouldn't change a thing about it. However, the great thing about recipes with tons of veggies is that you can make this one your own. Add more carrots to your liking. Leave out the green beans and add corn. Don't care for mushrooms? Don't add them. Perhaps some cubed potatoes might be a good addition. For the frozen puff pastry, I used the Pepperidge Farm brand. This is the first I had ever had a need for this kind of pastry. I had to search, but I found it in the frozen food section with the desserts. (As a bonus, it comes with 2 sheets. So, either double the recipe and cook a dozen squares or pick up a can of your favorite pie filling and make some turnovers for dessert!) Very easy and very fulfilling dinner!