Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet frozen puff pastry or pie crust
Instructions
- In a mixing bowl, combine cooked chicken, carrots, peas, onion, garlic, thyme, salt, and pepper.
- In a separate bowl, whisk together chicken broth, milk, and flour until smooth.
- Pour liquid mixture into the crock pot over the chicken and vegetables, stirring well.
- Cover and cook on low for 4 hours until heated through and slightly thickened.
- Transfer mixture to a baking dish, top with puff pastry, and bake at 400°F for 20-25 minutes until crust is golden.
Notes
- Use pre-cooked chicken for quick assembly.
- Thicken the mixture with extra flour if needed before topping with crust.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker, Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg