Slow-Cooker Chicken Pot Pie with Pie Crust Crackers
"Thanks to your slow cooker and pie crust crackers (hello, genius idea!), chicken pot pie will never be the same...."
INGREDIENTS
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8 boneless skinless chicken thighs (about 2 lb)
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3 cups Progresso™ chicken broth (from 32-oz carton)
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4 medium carrots, peeled and cut diagonally into 1/4-inch slices
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3 medium Yukon gold potatoes, cut into 1-inch cubes
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3 stalks celery, cut diagonally into 1/4-inch slices
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1 medium onion, diced
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1 teaspoon dried thyme leaves
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1 1/4 teaspoons salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup cornstarch
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1/4 cup water
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1/2 cup heavy whipping cream
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2 tablespoons finely chopped Italian (flat-leaf) parsley
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2 tablespoons butter, melted
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1/2 teaspoon dried thyme leaves
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1/4 teaspoon salt
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1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
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