Slow Cooker Chicken Pot Pie Stew - Hearty and Delicious Comfort Food

This Slow Cooker Chicken Pot Pie Stew is the perfect comfort food for cold winter days. It is a hearty and delicious dish that combines all the flavors of a classic chicken pot pie in a convenient stew form. Made with tender chicken, colorful vegetables, and a creamy sauce, this stew is sure to warm your soul. The slow cooker method allows the flavors to develop and the ingredients to become tender and flavorful. Serve it with crusty bread or biscuits for a complete meal that will satisfy your hunger and provide ultimate comfort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 cup frozen peas
• 1 cup frozen corn
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 sheet of store-bought puff pastry, thawed
• 1 egg, beaten (for egg wash)

Directions

1. In a slow cooker, combine the chicken, onion, garlic, carrots, celery, frozen peas, frozen corn, chicken broth, dried thyme, dried rosemary, salt, and black pepper. Stir well to combine.
2. Cover the slow cooker and cook on low for 6 hours.
3. In a small bowl, whisk together the milk and flour until smooth. Pour the mixture into the slow cooker and stir well to combine.
4. Cook on low for an additional 30 minutes, or until the stew has thickened.
5. Meanwhile, preheat the oven to 400°F (200°C).
6. Roll out the puff pastry sheet on a lightly floured surface and cut it into small squares or circles, depending on your preference.
7. Brush the pastry with beaten egg for a shiny finish.
8. Place the pastry squares on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown.
9. Ladle the hot stew into bowls and top each bowl with a baked puff pastry square.
10. Serve immediately and enjoy!

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