Easy Crockpot Chicken Pot Pie Stacks February 3, 2013 1 Comment 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! Like this:Like Loading... Related Want more? Sign up for FREE recipes & printables straight to your inbox! First Name E-Mail Address Comments Jeremy Kofler says May 5, 2013 at 2:46 am 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. Loading... Reply Join the conversation! Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.