healthy chicken & mushroom potpie.

I actually made this recipe awhile back during our semi-chilly February.  I was standing in line at the grocery store and saw the photo of this delicious looking biscuit with pot pie filling in a bowl aaaand it claimed to be healthy.  Yum.  After buying the Real Simple magazine and going over the recipe, I came to the conclusion that it wasn't as healthy as it had lead me to believe, but it was still worth a shot to tweak.  It was also easy to make and a slow cooker recipe, so that = perfect for my hectic life.

Well, the recipe claimed to yield 4 servings, but I think I got about 8! servings out of it.  Dang, that is a lot of potpie.  Regardless of the large amount of leftovers, it still turned out pretty delicious.

I do wish I had used some sort of Cream of Mushroom soup to make it a bit more creamy, which I realize was because I opted for half and half instead of heavy cream.  My body does not handle heavy cream well, so I take full responsibility for the lack of creaminess.

Slow Cooker Hearty & Healthy Chicken & Mushroom Potpie
adapted from Real Simple

Ingredients
8 oz. cremini mushrooms, stems trimmed & halved
4 carrots, sliced
1 medium onion, chopped
1/3 unbleached all-purpose flour
½ cup water
2 sprigs fresh thyme
1 bay leaf
1 ½ lbs. boneless, skinless chicken thighs
1 cup frozen peas
1 cup frozen green beans
1/3 cup fat free, half & half (or heavy cream if you would like)
Salt & pepper, to taste
1 package reduced fat crescent rolls

Directions
Mix mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water in your slow cooker. Place chicken thighs on top, season with salt and pepper, cover and cook on low, for 7-8 hours or on high, for 4-5 hours. Make sure vegetables and chicken are tender (and cooked thoroughly).

Twenty minutes before serving, add peas, green beans, half and half (or cream), and ½ teaspoon salt to the chicken and vegetable mixture. Stir throughly. Cover and cook on high until heated through. Once heated, removed thyme sprigs and bay leaf.

Fifteen minutes before serving, preheat oven to 375 degrees. Spray a cookie sheet with cooking spray. Roll triangles of puff pastry into crescent rolls and bake for about 11-12 minutes.

Serve chicken potpie mixture in bowls and top with a crescent roll.