Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cubed
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 3 medium gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1 sheet frozen puff pastry, thawed

Instructions:

  1. Place the cubed chicken thighs, diced carrots, celery, onion, and potatoes in the bottom of the slow cooker.
  2. Sprinkle the salt, pepper, garlic powder, and thyme evenly over the top.
  3. Pour in the chicken broth and the cream of chicken soup, stirring gently to ensure the chicken is submerged.
  4. Cover and cook on Low for 6 hours or High for 3 hours until the chicken is tender and vegetables are softened.
  5. In a small bowl, whisk the cornstarch and cold water until smooth, then stir the slurry into the slow cooker.
  6. Cover and cook for an additional 30 minutes on High to thicken the sauce.
  7. Fold in the frozen peas during the last 10 minutes of cooking.
  8. Top the filling with the rolled-out puff pastry and bake (or use the slow cooker's heating element if compatible) until the crust is golden-brown and shattering.