Slow Cooker Chicken Pot Pie with Golden Puff Pastry
Tender chicken and vegetables simmer in creamy gravy before a golden puff pastry topping finishes this comforting family dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs cut into bite-size pieces
- 3 cups chicken broth
- 2 carrots sliced
- 2 stalks celery sliced
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 tablespoons cornstarch mixed with cold water
- 1 package puff pastry thawed
Instructions
Instructions
- Add chicken, broth, vegetables, garlic, thyme, and pepper to the slow cooker.
- Cover and cook on low for 4 hours until chicken and vegetables are tender.
- Stir in peas, cream, and cornstarch slurry; cook uncovered until thick.
- Transfer to a baking dish, top with puff pastry, and bake at 400°F until golden.
- Rest 10 minutes before serving.