Ingredients
Scale
- 2 boneless, skinless chicken breasts, cubed
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup frozen peas
- 1/2 cup diced celery
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup chicken broth
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 refrigerated pie crust
Instructions
- Place chicken, carrots, potatoes, peas, celery, onion, and garlic in the slow cooker.
- In a bowl, mix cream of chicken soup, chicken broth, thyme, and pepper. Pour over the chicken and vegetables.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Preheat oven to 425°F (220°C).
- Transfer the mixture to a pie dish and cover with the pie crust. Trim excess dough and cut slits in the top.
- Bake for 20-25 minutes or until the crust is golden brown.
Notes
- Use pre-cut vegetables to save time.
- For a crispier crust, brush with melted butter before baking.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg