Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup diced carrots
- 1 cup peas
- 1 cup diced potatoes
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet frozen puff pastry or pie crust, thawed
Instructions
- Place all vegetables, chicken, garlic, thyme, salt, and pepper into the slow cooker.
- In a bowl, mix cream of chicken soup and chicken broth; pour over the ingredients in the slow cooker.
- Cover and cook on low for 4-6 hours, until vegetables are tender.
- Preheat oven to 400°F (200°C). Roll out pastry and place over the filling in a baking dish or cover the slow cooker with pastry if oven-safe.
- Bake for 20-25 minutes until the crust is golden brown.
Notes
- Use cooked rotisserie chicken for quick preparation.
- Can be made vegetarian by substituting chicken with cauliflower or mushrooms.
- For a crispy topping, brush crust with beaten egg before baking.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker, Baking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 piece
- Calories: 430 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 115mg