Slow Cooker Chicken Pot Pie: Golden

Instructions:

1. Place the diced onion, carrots, celery, and potatoes at the bottom of the slow cooker.
2. Lay the chicken thighs over the vegetables.
3. Stir together the chicken broth, garlic, thyme, salt, and pepper, then pour over the chicken. Add the bay leaf on top.
4. Cover and cook on Low for 6 hours or High for 3-4 hours until the chicken is tender enough to shred with a fork.
5. Remove the chicken thighs to a plate and shred them using two forks.
6. Remove and discard the bay leaf. Stir in the frozen peas.
7. In a small bowl, whisk the cornstarch and cold water until completely smooth.
8. Stir the slurry into the bubbling slow cooker liquid. Cover and cook on High for an additional 20-30 minutes until the sauce is thick and velvety.
9. Fold the shredded chicken back into the sauce.
10. Preheat your oven to 400°F (200°C). Roll out the puff pastry and drape it over the top of the slow cooker (if oven-safe) or bake it on a separate sheet.
11. Brush the pastry with the beaten egg wash and melted butter and bake until golden brown.