Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 medium onion, chopped
- 1 can(10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet of store-bought pie crust or homemade crust
Instructions
- Add shredded chicken, carrots, peas, celery, onion, cream of chicken soup, chicken broth, thyme, salt, and pepper into the slow cooker. Stir well.
- Cook on low for 4-6 hours until vegetables are tender and flavors meld.
- Preheat oven to 375°F (190°C). Place the filling into a pie dish or oven-safe dish.
- Cover with pie crust, trim edges, and cut slits for steam to escape.
- Bake for 25-30 minutes or until crust is golden brown.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- For a healthier version, use low-fat soup and fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Slow cooker, baking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg