Ingredients:

  • 2 cups cooked chicken, shredded (preferably rotisserie chicken)
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup diced celery
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 1 package puff pastry sheets (2 sheets recommended)
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Dice the onion, celery, carrots, and potatoes. Mince the garlic.
  2. In a large bowl, combine the shredded chicken, frozen peas, diced vegetables, garlic, thyme, rosemary, salt, and pepper.
  3. Pour in the chicken broth and heavy cream. Stir until well combined.
  4. Pour the mixture into the slow cooker and dot with butter.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours. Check to ensure the filling is bubbling and the vegetables are tender.
  6. About 30 minutes before serving, preheat the oven to 400°F (200°C). Roll out puff pastry and cut to fit the slow cooker, allowing for a bit of overhang.
  7. When the filling is cooked, place the puff pastry on top, pressing down slightly. Brush with beaten egg.
  8. Transfer to the oven and bake until the pastry is golden brown (about 20-25 minutes).
  9. Allow to cool slightly before serving warm.