Slow-Cooker Chicken Pot Pie with Pie Crust Crackers Recipe - (4.3/5)

Ingredients

• PIE CRUST CRACKERS:
• 8 chicken thighs, boneless skinless (about 2 pounds)
• 3 cups Progresso™ chicken broth from 32-ounce carton
• 4 medium carrots, peeled and cut diagonally into 1/4-inch slices
• 3 medium Yukon gold potatoes, cut into 1-inch cubes
• 3 stalks celery, cut diagonally into 1/4-inch slices
• 1 medium onion, diced
• 1 teaspoon dried thyme leaves
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup cornstarch
• 1/4 cup water
• 1/2 cup heavy whipping cream
• 2 tablespoons Italian, finely chopped (flat-leaf) parsley
• 2 tablespoons butter, melted
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon salt
• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box