Slow cooker chicken pot pie soup 

Heat the oil in the slow cooker on the searing setting. Dust the chicken in seasoned flour, cook the chicken, in batches, for about 5 minutes, turning or until golden. Remove from slow cooker and set aside.

Add the carrot, celery and leek; cook, stirring, until starting to soften. Add the wine, mustard, bay and thyme; stir to combine.  Add the hot stock and return the chicken to the slow cooker. Cover with the lid and cook on high for 2 ½ hours, or until the chicken is very tender.

Remove the thyme and bay laves and discard. Using two forks, break up the chicken into smaller pieces, Add the green beans, peas and cream. Cook, uncovered for 30 minutes or until beans are tender.

Meanwhile, preheat oven to 220C (200C fan forced). Using an 8cm round cutter, cut 12 circles from each pastry sheet. Press two circles on top of each other. Using a fork crimp the edges. Place on a large oven tray lined with non-stick baking paper. Brush with egg, sprinkle with pepper. Bake for 15 minutes, or until golden and puffed.

To serve, divide soup between warmed bowls, sprinkle with parsley and serve with puff pastry croutes.