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!