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Slow Cooker Chicken Pot Pie Recipe

Slow Cooker Chicken Pot Pie



Pie Top


  1. In a slow cooker, add the chicken, onion, carrots, celery, garlic, thyme, parsley, white wine, and chicken stock.
  2. Cook on low for 6 hours.
  3. Mix the cornstarch and water until it forms a paste.
  4. Stir the cornstarch paste into the sauce along with the cream and frozen peas.
  5. Cook for 30 minutes on high or until thickened.
  6. Season to taste.
  7. Add the chicken pot pie filling into greased large ramekins and cover with puff pastry. Brush lightly with an egg wash.
  8. Bake in an oven at 200°C (390°F) or until golden brown.
  9. Serve & Enjoy.

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