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© Meredith Corporation. All rights reserved. Used with permission.
In a large resealable plastic bag, combine 1/4 cup flour, thyme, poultry seasoning, salt and pepper. Add chicken pieces, half at a time, shaking to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of the chicken; cook about 5 minutes or until brown, stirring occasionally. Transfer chicken to 5- to 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the remaining chicken. Add broth, carrots, celery, leeks (or onion) and mushrooms to chicken in slow cooker.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours.
If using Low, turn to High. Stir in frozen peas. In a small bowl, combine the remaining 1/4 cup flour and half-and-half (or cream or milk); stir into mixture in the slow cooker. Cover and cook about 30 minutes more or until thickened.
Meanwhile, preheat oven to 450°F. 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.