Slow-Cooker Chicken Pot Pie with Pie Crust Crackers

Ingredients

Stew

8
boneless skinless chicken thighs (about 2 lb)
3
cups  chicken broth (from 32-oz carton)
4
medium carrots, peeled and cut diagonally into 1/4-inch slices
3
medium Yukon gold potatoes, cut into 1-inch cubes
3
stalks celery, cut diagonally into 1/4-inch slices
1
medium onion, diced
1
teaspoon dried thyme leaves
1 1/4
teaspoons salt
1/2
teaspoon freshly ground black pepper
1/4
cup cornstarch
1/4
cup water
1/2
cup heavy whipping cream
2
tablespoons finely chopped Italian (flat-leaf) parsley

Pie Crust Crackers

2
tablespoons butter, melted
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt
1
box Pillsbury� refrigerated pie crusts, softened as directed on box

Steps

  • 1
    Spray 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, potatoes, celery, onion, thyme, 1 1/4 teaspoons salt and the pepper. Cover; cook on High heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165�F) and potatoes and carrots are tender.
  • 2
    Uncover; using 2 forks, shred chicken into large chunks. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and whipping cream to slow cooker; stir to combine. Cover; cook about 20 minutes or until slightly thickened. Stir in parsley.
  • 3
    Meanwhile, heat oven to 450�F. In small bowl, mix melted butter, thyme and 1/4 teaspoon salt until well blended. Unroll pie crusts on 2 large ungreased cookie sheets; brush with seasoned butter. With pizza cutter or knife, cut pie crust into 4x1-inch strips. Bake 8 to 10 minutes or until golden brown. Serve with pot pie.

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