Slow Cooker Veggie Pot Pie

• Produce

  • 4 cloves Garlic
  • 1/2 cup Onion
  • 5 sprigs Thyme, fresh
  • 6 cups Veggies chopped into

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1/4 cup Flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Puff pastry sheet, frozen

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Heavy cream

Found on slowcookergourmet.net

Ingredients

• 6-7 cups veggies chopped into bite sized pieces as needed (I used: brussels sprouts, frozen corn kernels, frozen peas, diced potatoes, baby carrots, and pre-sliced mushrooms)
• diced onion (1/2 cup)
• minced garlic (4 cloves)
• fresh thyme (5-6 sprigs, leaves removed and chopped)
• ¼ cup flour
• 2 cups chicken broth
• ¼ cup cornstarch
• ¼ cup heavy cream
• salt and pepper to taste
• 1 frozen puff pastry sheet, thawed
• 2 tablespoons butter

Directions

• Clean and chop veggies as needed and add to slow cooker along with onion and garlic
• Toss with flour to coat well
• Slowly stir in broth until well blended with flour
• Cover and cook on high for 3-4 hours or low for 6-8
• Whisk cornstarch with ¼ cup water until smooth then stir into the veggie mixure
• Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly
• Transfer to a 9x13 baking dish and top with thawed puff pastry sheet (cut to fit if necessary)
• Melt 2 tablespoons of butter and brush over top of pastry
• Bake at 400 degrees for about 10 minutes or until pastry is golden and fluffy