Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1/2 cup onion, chopped
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 refrigerated pie crust
Instructions
- Place chicken, carrots, potatoes, peas, and onion in the crockpot.
- In a bowl, mix cream of chicken soup, chicken broth, salt, pepper, and thyme.
- Pour the mixture over the ingredients in the crockpot.
- Cover and cook on low for 6 hours or high for 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
- You can use store-bought rotisserie chicken for convenience.
- Add more broth if the mixture seems too thick.
- Let it cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg