Ingredients
Scale
- 1 1/2 lb chicken breast tenders
- 1/2 cup flour
- 3 celery ribs, sliced
- 2 cups carrots, frozen, sliced
- 1 cup peas, frozen
- 1 onion, diced
- 4 cloves garlic, diced
- 4 cups chicken broth, low sodium, organic
- 1 cup heavy cream
- 2 bay leaves
- 2 tablespoons corn starch
- 1 tablespoon creole seasoning
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 teaspoons black pepper
- 1 teaspoon fresh thyme, minced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper
- Tabasco to serve
To Prepare Puffed Pastry:
- Puffed Pastry, defrosted
- flour
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Mix seasoning blend together and set aside.
- Rinse chicken, pat dry.
- Place all the vegetables EXCEPT the frozen peas in your slow cooker.
- Add the chicken breast to the slow cooker.
- Top with all the seasonings, bay leaves, mix well.
- Mix chicken broth with flour, whisk well. Pour over chicken/veggies in the slow cooker.
- Cook on high covered, for 3 1/2 hours.
- After 3 1/2 hours break up chicken with a spoon or shred with a fork.
- Remove Bay leaves, discard.
- Allow puffed pastry to come to defrost at room temperature for 40 minutes.
- Mix heavy cream with corn starch, whisk well.
- Add peas to slow cooker, pour in heavy cream.
- Leave slow cooker uncovered and cook 30 minutes more.
To Prepare Puffed Pastry:
- Preheat oven to 400 degrees.
- Roll defrosted puff pastry on lightly floured surface.
- Cut puffed pastry into 6 squares.
- Brush with egg/water mixture.
- Bake at 400 degrees for 10 minutes.
Nutrition
- Serving Size: 4-6