Slow Cooker Chicken Pot Pie Stew with Flaky Crust Toppers

• •1.5 lb Boneless, skinless chicken breasts (cut into 1-inch cubes)
• •1 cup Diced carrots
• •1 cup Diced celery
• •1 cup Frozen peas
• •1 cup Diced potatoes (Yukon gold or red potatoes work well)
• •1 cup Chopped onion
• •4 cups Chicken broth
• •1 cup Heavy cream
• •2 tbsp All-purpose flour
• •1 tsp Dried thyme
• •1 tsp Dried rosemary
• •1 tsp Salt (to taste)
• •1 tsp Black pepper (to taste)
• •1 package Refrigerated pie crust (for crust toppers)
• •1 piece Egg (for egg wash)

Instructions

1. 1

   In a slow cooker, combine the chicken, carrots, celery, potatoes, onion, chicken broth, thyme, rosemary, salt, and pepper.

2. 2

   Cover and cook on low for 6 hours or on high for 3 hours, or until the chicken is cooked through and the vegetables are tender.

3. 3

   In a small bowl, whisk together the heavy cream and flour until smooth. This will prevent lumps.

4. 4

   Stir the cream mixture and frozen peas into the slow cooker. Cook on high for 15-20 minutes, or until the stew has thickened slightly.

5. 5

   While the stew is thickening, preheat your oven to 400°F (200°C).

6. 6

   Unroll the pie crust and cut out circles or squares slightly larger than the diameter of your bowls. You can use a cookie cutter or a knife.

7. 7

   Whisk the egg with a tablespoon of water to create an egg wash. Brush the tops of the pie crust cutouts with the egg wash.

8. 8

   Place the crust cutouts on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.

9. 9

   Ladle the stew into bowls and top each bowl with a baked pie crust cutout.

Chef's Tips

• 💡For a richer flavor, brown the chicken in a skillet before adding it to the slow cooker.
• 💡You can add other vegetables like green beans or corn to the stew.
• 💡If the stew is too thick, add more chicken broth to reach your desired consistency.
• 💡Feel free to use puff pastry for the crust toppers instead of pie crust.