Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1 onion, chopped
- 3 cups chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet refrigerated pie crust
Instructions
- Combine chicken, vegetables, thyme, salt, and pepper in the crock pot.
- In a bowl, whisk together chicken broth, milk, and flour until smooth. Pour over ingredients in the crock pot.
- Cook on low for 6 hours or high for 3 hours until vegetables are tender and the filling thickens.
- Transfer filling to a baking dish, cover with pie crust, and bake at 375°F (190°C) for 20-25 minutes until golden brown.
Notes
- Use leftover cooked chicken for extra flavor.
- Ensure the filling is thickened before topping with crust.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker, Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg