Easy Crockpot Chicken Pot Pie Stacks

 
Ingredients:
1 package puff pastry rounds thawed
1 lb chicken breast or tenders
1 16 ounce bag frozen mixed vegetables
(peas, carrots, onion, corn, beans, potatoes)
2 cans cream of chicken soup
1 cup of chicken stock
1/3 cup heavy cream
 
Directions:
 
Combine chicken, mixed vegetable, chicken soup, chicken stock and heavy cream in a slow cooker.  Cook on low for 6-8 hours. Remove chicken, shred and return to slow cooker.
 
Cook puff pastry rounds according to package directions.  Slice in half.  Spoon 2 cups of the chicken mixture over half of puff pastry.  Place other half on top of chicken mixture.  Viola! 
Dinner is served!

Comments

  1. Jeremy KoflerMay 4, 2013 at 7:46 PM

    Love this blog, I am just now seeing this recipe so I have not tried it just yet but I am certain that it is about to blow my mind when I try it this week. I love puff pastry and you use it with such versatility in your recipes; it is really quite impressive.

    ReplyDelete

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