Slow Cooker Chicken and Wild Mushroom Pot Pie

My adaptation of P. Allen Smith's recipe:

Sauce Ingredients

2 tablespoons unsalted butter

3 tablespoons flour

2/3 cup whole milk

1 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon black pepper

Filling Ingredients

2 boneless, skinless chicken breasts, cut into bite sized pieces

1 cup peeled and cubed Yukon Gold potatoes

1/2 cup frozen peas

1/2 cup frozen corn kernels

1/4 cup diced carrots

1/2 cup diced celery

1/4 cup diced yellow onion

1 package Melissa’s dried porcini mushrooms

1/4 teaspoon dried thyme

1/2 teaspoon fresh rosemary

1/4 teaspoon paprika

1/4 teaspoon ground pepper

1/2 teaspoon salt

2 tablespoons milk

Hydrate mushrooms according to package directions while you are preparing the rest of the ingredients; rough chop.

To make the sauce, melt 2 tablespoons of butter in a skillet. Add 3 tablespoons of flour and brown. Add milk, chicken broth, salt, and black pepper. Whisk to incorporate and pour into crock pot. Add chicken, potatoes, onion, carrots, mushrooms, spices and milk. Stir; cover and cook on low for 4 to 6 hours.

Add the corn and peas to the chicken filling and transfer from the crock pot into an 8-inch round baking dish (I used four individual serving dishes). Top with the homemade biscuit of your choice, any piecrust you have on hand, or a square of puff pastry. Bake in a preheated 400° oven for 15 to 20 minutes or until the filling bubbles and the crust is golden.