Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Place cooked chicken, carrots, peas, potatoes, onion, and garlic into the slow cooker.
- Pour in chicken broth and heavy cream, then season with thyme, salt, and pepper.
- Cover and cook on low for 6 hours, until vegetables are tender.
- Preheat oven to 400°F (200°C). Place one pie crust in a pie dish.
- Spoon the filling into the crust-lined dish and cover with the second pie crust.
- Seal the edges and cut a few slits on top for steam.
- Bake for 30-35 minutes until golden brown.
Notes
- You can substitute fresh or frozen vegetables based on availability.
- For a healthier version, use skim milk and reduce the butter in the crust.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow cooker, baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 410 Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg