Ingredients:

1 1/4 pounds boneless skinless chicken breasts or thighs

1 tablespoon 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 teaspoons garlic powder

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon Bell’s poultry seasoning

1 1/2 cups low sodium chicken broth

1/2 wine (optional)

2/3 cup milk any kind you like

2 tablespoons melted unsalted butter- used earth balance

1/4 cup cornstarch

puff pastry cut into rounds or pie crust cut into circles or squares

Directions:

1. 1. Arrange the chicken breasts in a single layer in the bottom of a 5-quart or larger crock pot. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
2. 2. In a 5 min with drizzle of olive oil the carrots and onions transfer to the slow cooker and cubed potatoes.
3. 3. Add the broth. Cover and cook until chicken is cooked through. 4 hours on low (the time will vary based on your crockpot. Remove chicken from the slow cooker. Chop or shred and set aside.
4. 4. Place the milk and butter in a large, microwave-safe liquid measuring cup or mixing bowl. Heat in the microwave until the butter melts (you can also heat the milk and butter in a medium saucepan on the stove). Whisk in the cornstarch, then pour the liquid into the slow cooker. Stir in the chicken. Cover and cook on high for an additional 30 minutes on high to thicken. Taste and adjust the seasoning as desired.
5. 5. While the pot pie finishes cooking, preheat the oven and bake the puff pastry according to the directions
6. 6. To serve, spoon the filling into serving bowls. Top with a hot biscuit and chopped parsley or thyme as desired. Enjoy immediately. Add fresh puff pastry top.

Bon Appetit!