Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup heavy cream
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 sheet refrigerated pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, peas, carrots, potatoes, cream, soup, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour the mixture into a greased baking dish.
- Cover with the pie crust, trimming the edges and sealing around the dish.
- Cut a few small slits in the crust for steam to escape.
- Bake for 35-40 minutes or until the crust is golden brown.
- Let sit for a few minutes before serving.
Notes
- You can substitute fresh vegetables for frozen for extra flavor.
- Use a homemade pie crust for a more rustic taste.
- Great leftovers for lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg