Ingredients:

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, diced into 1/4 inch rounds
  • 2 stalks celery, sliced
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tbsp melted butter

Instructions:

  1. Place the diced onion, garlic, carrots, celery, and potatoes into the base of the slow cooker.
  2. Pour the vegetable broth over the vegetables and stir in the dried thyme, rosemary, salt, and pepper.
  3. Set the slow cooker to Low for 7 hours or High for 4 hours.
  4. Thirty minutes before the cooking time ends, stir in the drained chickpeas and frozen peas.
  5. Whisk together the flour and heavy cream in a small bowl until smooth to create a slurry, then stir this mixture into the slow cooker.
  6. Preheat your oven to 400°F (200°C).
  7. Roll out the puff pastry and drape it over the top of the slow cooker (if oven-safe) or transfer the filling to a baking dish.
  8. Brush the top of the pastry with the beaten egg and melted butter.
  9. Bake for 15–20 minutes until the crust is mahogany-colored and puffed.