Ingredients
Scale
- 1lb boneless, skinless chicken breast
- 8 oz. button or cremini mushrooms, sliced
- 4 carrots, peeled and cut into 1” pieces
- 1 stalk celery, large dice
- 1 onion, cut into a large dice
- 1/4 tsp garlic powder
- 1 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried thyme
- 1/3c flour
- 1/2c water
- 1/3c cream or half-and-half
- 1c frozen peas
- 1 sheet frozen puff pastry, thawed
- 1 egg
Instructions
- Place carrots, celery, and onion into the bottom of a 4-6 quart slow cooker. Add mushrooms on top of the other vegetables. Sprinkle with a little of the salt. Place chicken breast on top of the veggies. Sprinkle chicken with garlic powder, remaining salt, the pepper, and the thyme.
- In a small bowl, whisk together the flour and water. Pour over chicken and vegetables. Cook on low for 4-5 hours (or on high 2-3 hours) or until chicken is tender.
- minutes before serving, fold the puff pastry into thirds (it’s usually packaged like this anyway, just don’t unfold it). Slice puff pastry into 4 pieces. (If you’re feeling fancy, you can cut it into fancy shapes.) Place on a baking sheet covered with parchment or sprayed with nonstick spray. In a small bowl or cup, beat egg with a fork. Brush egg over the tops of the puff pastry. Bake at 425 degrees 8-10 minutes or until golden brown.
- minutes before serving, shred or dice chicken and return to the slow-cooker. Stir in cream or half-and-half and frozen peas. Taste and add additional salt and pepper to taste. Heat through until warm.
- Divide chicken mixture among four bowls and top each with a puff pastry square.