Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 sheet puff pastry or pie crust
- Salt and pepper to taste
Instructions
- Combine chicken, carrots, peas, onion, garlic, broth, cream, thyme, salt, and pepper in the crock pot.
- Cover and cook on low for 6 hours or until vegetables are tender.
- Preheat oven to 400°F (200°C).
- Pour filling into a baking dish, cover with pastry, and cut slits on top.
- Bake for 20-25 minutes until golden and bubbly.
Notes
- You can substitute fresh vegetables with frozen for convenience.
- For a gluten-free version, use a gluten-free crust.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow Cooking & Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg