slow cooker chicken pot pie
1/cup dry white wine2 tablespoons all-purpose flourKosher salt and pepper4 medium carrots, cut into1-inch pieces2 stalks celery, sliced1 onion, chopped1 1/pounds boneless, skinless chicken thighs, cut into1-inch pieces1 sheet frozen puff pastry1 large egg, beaten1 cup frozen peas3 tablespoons fresh dill sprigs
1. In a 5-to-6-quart slow cooker, whisk together the wine, flour, 1/cup water, and 1/teaspoon each salt and pepper.
2. Add the carrots, celery, onion, and chicken and toss to combine. Cook, covered, until the chicken is cooked through and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
3. When the chicken has 30 minutes left to cook, heat oven to 400°F. Cut the puff pastry into 8 rectangles and place on a parchment-lined baking…
