Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup frozen carrots, thawed
- 1 cup frozen peas
- 1 cup frozen diced potatoes (precooked)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced celery
- 1/3 cup all-purpose flour
- 1 cup heavy cream or whole milk
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 (14.1 oz) pre-made pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (optional garnish)
Instructions
- Place chicken breasts in the crockpot. Add chicken broth, onion, garlic, celery, carrots, peas, and potatoes.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and shreds easily.
- Remove chicken and shred with two forks. Return to crockpot.
- In a small bowl, whisk flour with 1/2 cup heavy cream or milk until smooth. Stir into crockpot along with remaining cream/milk, thyme, sage, salt, and pepper.
- Cook on HIGH for 15–20 minutes, stirring occasionally, until thickened.
- Preheat broiler to HIGH. Place crockpot insert (if oven-safe) or transfer filling to a 9×13 baking dish.
- Place pie crust over dish, trim edges, and crimp. Brush with beaten egg.
- Broil 4–6 minutes, until crust is golden brown and crisp.
- Let rest 5 minutes, then garnish with parsley and serve.
Notes
- Make it creamy: For extra richness, use half-and-half or adding a splash of cream at the end.
- Gluten-free: Swap flour for cornstarch (2 tbsp) and use GF pie crust.
- Make ahead: Prepare filling up to 2 days ahead; assemble and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours 15 minutes
- Method: Slow cooking, broiling
- Cuisine: American
- Diet: Contains dairy, gluten
Nutrition
- Serving Size: 1 serving (approx. 1/6 recipe)
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
