Ingredients
- 1 1/4 pounds boneless skinless chicken breasts or thighs
- 1 tbsp extra-virgin olive oil
- 1 small yellow onion chopped
- 10 ounces sliced cremini mushrooms optional
- 3 stalks celery chopped
- 3 carrots chopped
- 3 potatoes cubed
- 1 small bag frozen peas
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp Bell’s poultry seasoning
- 1 1/2 cups low sodium chicken broth
- 1/2 cup dry white wine (optional)
- 2/3 cup milk any kind you like
- 2 tbsp melted unsalted butter- used earth balance
- 1/4 cup cornstarch
- puff pastry cut into rounds or pie crust cut into circles or squares
Directions
- Season the chicken with 1/4 tsp each salt and pepper and arrange it in a 5-quart or larger slow cooker.
- Heat the olive oil in a skillet. Sauté the onion, carrots, celery and mushrooms for about 5 minutes, then add them to the slow cooker with the potatoes, peas, garlic powder, remaining salt and pepper, poultry seasoning, broth and wine.
- Cover and cook on low for about 4 hours, until the vegetables are tender and the chicken reaches 165°F (74°C). Remove and shred the chicken, then return it to the slow cooker.
- Whisk the milk, melted butter and cornstarch until smooth. Stir into the filling, cover and cook on high for about 30 minutes, until thickened. Taste and adjust the seasoning.
- Meanwhile, bake the puff-pastry or pie-crust pieces according to the package directions. Spoon the filling into bowls and top each serving with a baked pastry piece.