Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package (2 crusts) refrigerated pie crusts
Instructions
- Prepare the ingredients by dicing vegetables and shredding cooked chicken.
- In the crock pot, combine shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, and pepper. Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- After cooking, roll out the pie crusts, cover the filling, seal edges, and cut slits for steam to escape.
Notes
- For extra flavor, brush the crust lightly with an egg wash before baking.
- This dish can be stored in the refrigerator for up to 3 days.
- You can freeze the filling separately from the crust for later use.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free crust)
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg