1Place all vegetables and chicken in the slow cooker
2Cover with soup, crumble in the stock cube for extra flavour and gently stir together keeping the chicken covered with soup.
3Cook on high for 2.5 hours then low for a further 30mins.
4In a mug, make a paste with 1 tbsp of cornflour and pan juices then stir in, along with your dried herbs.
5Continue to cook on low for another 30 minutes uncovered.
6Lightly grease and flour a baking pie dish. Line with puff pastry.
7Fill with chicken mix and cover with more puff, pinch together to seal it all together making a big pie pouch. Poke a couple of holes in the top and brush over some egg white (or use your fingers if u don't have a brush).
8Cook for about 25 mins in 180*c oven or just keep an eye on it until the puff is brown and crispy.