Slow-Cooker Mini Chicken Pot Pies

• 1 pkt. (7.5 oz) OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast
• 1/3 cup chopped carrot
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 1 cup chicken broth
• 1/4 cup flour
• 2 Tbsp. butter
• 1/4 tsp. rosemary
• 1/4 tsp. thyme
• seasonings to taste
• 1 sheet (1/2 of 17.3-oz. pkg.), frozen puff pastry, thawed

1. Combine all ingredients except dough crust into slow cooker and cook on low for about 4 hours or high for 2.
2. Pour chicken pot pie filling into four separate cocottes or ramekins.
3. Cut puff pastry sheet into 4 pieces.
4. Cover each cocotte with a piece of puff sheet and pinch sides to close.
5. Create vents with a fork.
6. Bake on 350 for 20 minutes (or until pastry puff crusts are a golden brown).
7. Remove from heat, let cool and enjoy!

chicken, carrot, celery, onion, chicken broth, flour, butter, rosemary, thyme, sheet

Taken from www.kraftrecipes.com/recipes/slow-cooker-mini-chicken-pot-pies-187194.aspx (may not work)