Name: Slow Cooker Chicken Pot Pie
Prep time: 15 min
Total time: 7 h 15 min
Yield: 4
Ingredients: 1/2 c. 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 c. frozen peas; 3 tbsp. fresh dill sprigs

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.

Slow Cooker Chicken Pot Pie

Ingredients

Directions

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