Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 refrigerated pie crust
Instructions
- Spray the crock pot with non-stick cooking spray.
- Add chicken, vegetables, soup, broth, milk, thyme, garlic powder, and pepper to the crock pot. Stir well.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Roll out the pie crust and place it over the mixture in the crock pot.
- Cover and cook for an additional 30 minutes on high until the crust is golden.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for faster prep.
- Add extra vegetables like diced potatoes or peas if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg