Hi,
Thanks! Hmm..I think I might try cooking the whole breasts (boneless skinless, I guess?) on top of carrots and celery and onion, in broth (the recipe I have takes 4 c for a 9x13 inch pan, so, a bit more for 2 round pie pans..), on low for awhile.. then preparing the sauce when it's done
(the recipe I love calls for 1/4 c shallots sauteed til tender in 1/4 c butter with 1 T thyme.. then add 1/4 c flour, stir two minutes, add 4 c broth, 1/2 c white wine, boil.. add 1/2 c heavy whipping cream and boil, whisking constantly for 6 minutes)..
Hehe, on top of shredding the chicken breasts and rolling out the pastry, it's not shaping up to be such a time-saver!

I've never tried making the sauce in advance - not sure how it would hold up.. ? Maybe I'll try the cream of chicken soup.
I'm wondering why they add the carrots at the end.. Would they just turn to mush in the bottom of the crockpot?
Looks like it might take a bit of trial and error!
Thanks again for the links!
