Source: Midwest Living


Recipe Summary

45 mins
6 hrs
6 hrs 45 mins
8 cups


Ingredient Checklist


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.

  • 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; fat 20g; cholesterol 177mg; saturated fat 7g; carbohydrates 27g; mono fat 7g; poly fat 5g; insoluble fiber 2g; sugars 3g; protein 37g; vitamin a 4615.9IU; vitamin c 7.4mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 11.1mg; vitamin b6 0.9mg; folate 51.1mcg; vitamin b12 1.2mcg; sodium 632mg; potassium 681mg; calcium 77mg; iron 2.6mg.