Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 150g)
  • 2 celery stalks, diced (approx. 1 cup / 150g)
  • 1 cup (120g) frozen peas
  • 1 cup (120g) frozen corn
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 tablespoons (60g) unsalted butter, melted
  • 4 tablespoons (30g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 sheet (14.1 oz / 400g) frozen puff pastry, thawed (but still cold!)
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Chop the onion, carrots, and celery.
  2. In the slow cooker, combine chicken, chopped vegetables, peas, corn, thyme, rosemary, salt, and pepper.
  3. In a separate bowl, whisk together melted butter and flour until smooth (this is your roux – it thickens the sauce).
  4. Pour chicken broth into the slow cooker. Add the butter/flour mixture and stir well to combine.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. Stir in the heavy cream during the last 30 minutes of cooking.
  7. While the filling is cooking, gently unfold the thawed puff pastry on a lightly floured surface. Cut the pastry to fit the top of your slow cooker, allowing for a bit of overhang. Cut vents in the pastry to allow steam to escape.
  8. Carefully place the puff pastry over the chicken filling. If you want it extra golden, brush the pastry with the beaten egg (egg wash).
  9. Cook on high until golden brown, about 20-30 minutes. Watch carefully to prevent burning! Rotate the slow cooker, if needed, to ensure even browning.
  10. Let the pot pie cool slightly for 10 minutes before serving.