Slow-Cooker Chicken Pot Pie with Pie Crust Crackers Recipe

Ingredients

• 8 boneless skinless chicken thighs (about 2 lb/1 kg)
• 3 cups chicken broth
• 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 finely chopped Italian (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