Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes
- 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 sheet puff pastry or pie crust
Instructions
- Combine chicken, carrots, peas, potatoes, onion, garlic, broth, cream, thyme, salt, and pepper in the slow cooker.
- Cook on LOW for 6 hours or until vegetables are tender.
- Preheat oven to 375°F (190°C).
- Transfer filling to a baking dish, cover with puff pastry or pie crust, and cut small slits for steam escape.
- Bake for 25-30 minutes or until the crust is golden brown.
Notes
- Use cooked rotisserie chicken for quick prep.
- You can substitute with pie crust if preferred.
- This dish reheats well in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker, Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 105mg