crockpot chicken pot pie

3 cups chicken broth
1 teaspoon dried thyme
3-4 Yukon gold potatoes, peeled and cut into cubes (I like to leave the peels on)
2 cups carrots, sliced
3 cups cooked chicken, shredded or chopped (I used canned chicken)
1 cup frozen peas, defrosted
1 cup frozen corn, defrosted
2 tablespoons butter, room temperature
2 tablespoons whole wheat flour
2 cups prepared mashed potatoes

Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.

Add the broth to the slow cooker, followed by the thyme, potatoes, and carrots. Stir. Cover and cook on high for 3 hours or until potatoes are tender.

In a small bowl, combine the flour and butter to form a paste. Add the butter mixture, chicken, peas, and corn. Stir to combine. Spread the mashed potatoes on top and cook for 1 hour.

Serve warm from the pot.