Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Instructions
- Place shredded chicken, peas and carrots, onion, garlic, cream of chicken soup, chicken broth, thyme, salt, and pepper into the crock pot. Stir to combine.
- Cover and cook on low for 4 hours.
- Preheat oven to 375°F (190°C). Roll out pie crusts and place the bottom crust in a pie dish.
- Pour the chicken mixture into the crust, then cover with the top crust. Seal edges and cut small slits for steam.
- Bake in the oven for 25-30 minutes until golden brown. Let cool slightly before serving.
Notes
- Use cooked rotisserie chicken for quick prep.
- You can substitute other vegetables like celery or corn.
- Freezing leftovers makes for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: Slow Cooker, Baking
- Cuisine: American
- Diet: Gluten-Free (with gluten-free crust)
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg
