Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, sliced
- 1 small onion, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package refrigerated puff pastry or pie crust
Instructions
- Place cooked chicken, carrots, peas, celery, and onion in the crock pot.
- Mix chicken broth, heavy cream, tomato paste, garlic powder, thyme, salt, and pepper in a bowl; pour over ingredients.
- Cover and cook on low for 4-6 hours until vegetables are tender.
- Preheat oven to 400°F (200°C). Roll out pastry and cover the filling in the crock pot or transfer mixture to a pie dish lined with pastry.
- Seal the edges, cut a few vents, and bake for 25-30 minutes until golden brown.
Notes
- You can customize the vegetables based on your preference.
- Ensure the pastry is sealed well to prevent leaks during baking.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker & Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 piece (1/6 of pie)
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 560 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 110 mg