Ingredients
Scale
- 2 lbs cooked chicken, shredded
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 medium onion, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust
Instructions
- Prepare ingredients: shred cooked chicken and chop vegetables.
- In the slow cooker, combine chicken, peas, carrots, potatoes, onion, chicken broth, heavy cream, butter, thyme, salt, and pepper.
- Cook on low for 6 hours or until vegetables are tender and flavors meld.
- Preheat oven to 400°F (200°C). Roll out puff pastry or pie crust and place over the cooked filling in the slow cooker or transfer to a baking dish.
- Bake for 20-25 minutes until crust is golden and flaky. Let cool slightly before serving.
Notes
- You can use homemade pie crust or store-bought for convenience.
- Add more vegetables or herbs as desired for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker, Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 470 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg