Step 1

Clean and chop veggies as needed and add to slow cooker along with onion and garlic

Step 2

Toss with flour to coat well

Step 3

Slowly stir in broth until well blended with flour

Step 4

Cover and cook on high for 3-4 hours or low for 6-8

Step 5

Whisk cornstarch with 1/4 cup water until smooth then stir into the veggie mixure

Step 6

Stir in cream, cover, and return slow cooker to high heat for about 15 minutes or until mixture thickens slightly

Step 7

Transfer to a 9x13 baking dish and top with thawed puff pastry sheet (cut to fit if necessary)

Step 8

Melt 2 tablespoons of butter and brush over top of pastry

Step 9

Bake at 400 degrees for about 10 minutes or until pastry is golden and fluffy