SLOW-COOKER MINI CHICKEN POT PIES

Slow-Cooker Mini Chicken Pot Pies image

Enhance your pot pie repertoire with this mini slow cooker chicken pot pie recipe. The succulent chicken pairs perfectly with the warm flaky crust.

Provided by My Food and Family

Categories Home

Time 4h5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pkt. (7.5 oz) OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast
1/3 cup chopped carrot
1/3 cup chopped celery
1/3 cup chopped onion
1 cup chicken broth
1/4 cup flour
2 Tbsp. butter
1/4 tsp. rosemary
1/4 tsp. thyme
seasonings to taste
1 sheet (1/2 of 17.3-oz. pkg.), frozen puff pastry, thawed

Steps:

Combine all ingredients except dough crust into slow cooker and cook on low for about 4 hours or high for 2.
Pour chicken pot pie filling into four separate cocottes or ramekins.
Cut puff pastry sheet into 4 pieces. Cover each cocotte with a piece of puff sheet and pinch sides to close. Create vents with a fork.
Bake on 350 for 20 minutes (or until pastry puff crusts are a golden brown).
Remove from heat, let cool and enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g