From: Woman's Day US
Yields:
4
Prep Time:
15 mins
Total Time:
7 hrs 15 mins
Cal/Serv:
577
This recipe gets to the heart of what makes pot pie so good: the creamy chicken filling. It's so tasty, you can skip the puff pastry altogether and just serve it with some crusty bread on the side, if you prefer.
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Ingredients
- 1/2 cup dry white wine
- 2 Tbsp. all-purpose flour
- Kosher salt and pepper
- 4 medium carrots
- 2 stalk celery
- 1 onion
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 sheet frozen puff pastry
- 1 egg
- 1 cup frozen peas
- 3 Tbsp. fresh dill sprigs
Directions
- Step 1In a 5- to 6-qt slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 tsp each salt and pepper.
- Step 2Add the carrots, celery, onion and chicken and toss to combine. Cook, covered, until the chicken is cooked through and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
- Step 3When the chicken has 30 minutes left to cook, heat oven to 400°F. Cut the puff pastry into 8 rectangles and place on a parchment-lined baking sheet. Brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.
- Step 4Gently fold the peas and dill into the chicken and vegetables and cook, covered, until heated through, about 3 minutes. Spoon into bowls, sprinkle with additional dill if desired, and top with the puff pastry.
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