Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1/2 cup peas
- 1/2 cup corn
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 1 refrigerated pie crust
Instructions
- Place chicken, carrots, potatoes, celery, peas, and corn in the crockpot.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
- Slowly whisk in chicken broth and milk until smooth. Cook until thickened.
- Pour sauce over the chicken and vegetables in the crockpot. Add salt, pepper, and thyme.
- 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 filling in the crockpot. Cover and cook for an additional 30 minutes until the crust is golden.
Notes
- Use pre-cooked chicken for faster preparation.
- Add extra vegetables if desired.
- For a crispier crust, broil for 2-3 minutes after cooking.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg