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.