½ cup all-purpose flour
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme, crushed
1 ¾ teaspoons poultry seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 cups chicken broth
3 sliced carrots
3 stalks sliced celery
1 large chopped onion
1 cup sliced fresh mushrooms
1 cup frozen peas
1 cup half-and-half
1/2 of a 15-ounce package (1 crust) rolled refrigerated unbaked pie crust
In a large reseal-able plastic bag combine 1/4 cup of the flour, the thyme, poultry seasoning, salt, and pepper then 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, onion, 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 and 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 degrees F and unroll pie crust. Press or roll pie crust 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 pie crust wedge.