Slow Cooker Chicken Pot Pie
Ingredients
| 2 | Chicken Breasts |
| 2 cloves | Garlic |
| 1⁄2 tsp | Rosemary |
| 1 | Large Russet Potato |
| 32 ozs | Chicken Broth |
| 3 tbsps | Cornstarch |
| 2 tbsps | Flour |
| 1 tsp | Salt & pepper |
| 1 | Thawed sheet of Puff Pastry |
| 1 cup | Heavy Cream |
| 1 | Onion, chopped |
| 1 | Frozen Peas |
| 1 tsp | Thyme |
| 1⁄2 tsp | Parsley |
| 1 | Frozen Carrots |
Steps
- Add chicken to crockpot and salt and pepper to taste. Add chopped onion, Rosemary, Thyme, potatoes, carrots and cook on high for 3 hours.
- Shred cooked chicken. Add water to cornstarch. Set aside. Mix heavy cream with flour. Add cornstarch mixture to heavy cream mixture. Add all back to crock pot.
- Add peas. Heat until thickened. Cook puff pastry according to baking directions and serve with soup.