Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, diced
- 1 small onion, chopped
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet of thawed puff pastry or pie crust
Instructions
- Place cooked chicken, carrots, peas, celery, and onion into the slow cooker.
- Mix in cream of chicken soup, chicken broth, thyme, salt, and pepper.
- Cover and cook on low for 4 hours.
- Preheat oven to 375°F (190°C).
- Roll out puff pastry or pie crust to fit the top of your baking dish.
- Remove the slow cooker lid and then lay the crust over the filling, sealing the edges.
- Bake in the oven for 20-25 minutes until golden brown.
Notes
- For added flavor, sprinkle with shredded cheese before baking.
- You can prepare the filling ahead of time and refrigerate overnight.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooker, oven
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg