Slow Cooker Creamy Chicken Faux Pot Pie

8 ounces cremini mushrooms, stems trimmed and halved if large (you can use canned mushrooms for this)

4 carrots, cut into 1-inch pieces (I tend to cut them smaller)

1 medium onion, chopped

1/3 cup all-purpose flour

2 sprigs fresh thyme (Lisa does not like dried thyme at all. If you don't have fresh, it's best to just leave it out or just put in the tiniest sprinkle.)

1 bay leaf

1 1/2 pounds boneless, skinless chicken thighs (about 8) I tend to use ~4 largish thighs with bones and skin, which adds a step of removing that stuff later, but is way cheaper.

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 (I sometimes add some frozen corn too)

1/3 cup heavy cream

In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

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 (this will shorten total recipe time). If you're using chicken thighs with bones/skin, you'll need to pause at some point near the end of this time, pull the chicken out, and remove those undesirable parts (you'll be less burned if you let the chicken cool for a few minutes before doing this).

Thirty minutes before serving, heat oven to 425° F. Divide the puff pastry into serving sizes, usually about 2x2 inches or so. Or to be fancy: using a 4½-inch cutter or large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes.

Ten (or more, you can do half an hour or so) minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt (taste and change this amount) 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.