Lunch: Slow Cooker Chicken Pot Pie

Recipe by Woman's Day Kitchen This recipe gets to the heart of what makes pot pie so good: the creamy chicken filling. It's so tasty, you can skip the puff pastry altogether and just serve it with some crusty bread on the side, if you prefer.

Ingredients

1/2 c. dry white wine
2 tbsp. all-purpose flour
Kosher salt and pepper
4 medium carrots
2 stalk celery
1 onion
1 1/2 lb. boneless, skinless chicken thighs
1 sheet frozen puff pastry
1 egg
1 c. frozen peas
3 tbsp. fresh dill sprigs

Instructions

In a 5- to 6-qt slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 tsp each salt and pepper.
Add the carrots, celery, onion and chicken and toss to combine. Cook, covered, until the chicken is cooked through and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
When the chicken has 30 minutes left to cook, heat oven to 400 °F. Cut the puff pastry into 8 rectangles and place on a parchment-lined baking sheet. Brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.
Gently fold the peas and dill into the chicken and vegetables and cook, covered, until heated through, about 3 minutes. Spoon into bowls, sprinkle with additional dill if desired, and top with the puff pastry.