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Recipe Summary

prep:
45 mins
slow-cook:
6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 30 minutes (high)
Servings:
8
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable plastic bag combine 1/4 cup of the flour, the thyme, poultry seasoning, salt, and pepper. Add chicken pieces, half at a time, shaking to coat.

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  • In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook about 5 minutes or until brown, stirring occasionally. Transfer chicken to a 5- to 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the remaining chicken. Add broth, carrots, celery, leeks, and mushrooms to chicken in cooker.

  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

  • If using low-heat setting, turn to high-heat setting. Stir in frozen peas. In a small bowl combine the remaining 1/4 cup flour and the half-and-half; stir into mixture in cooker. Cover and cook about 30 minutes more or until thickened.

  • Meanwhile, preheat oven to 450°F. Unroll piecrust. Press or roll piecrust into an 11-inch circle; cut into eight wedges. Place wedges on an ungreased large baking sheet. Prick each wedge several times with a fork. Bake for 8 to 9 minutes or until light brown.

  • To serve, top each serving of chicken mixture with a baked piecrust wedge.

Nutrition Facts

439 calories; total fat 20g; saturated fat 7g; polyunsaturated fat 5g; monounsaturated fat 7g; cholesterol 177mg; sodium 632mg; potassium 681mg; carbohydrates 27g; fiber 2g; sugar 3g; protein 37g; trans fatty acidg; vitamin a 4616IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 11mg; vitamin b6 1mg; folate 51mcg; vitamin b12 1mcg; calcium 77mg; iron 3mg.

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