Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 batch of ready-made pie crusts
- Salt and pepper to taste
Instructions
- Place chicken, carrots, peas, potatoes, onion, and garlic into the crock pot.
- Pour chicken broth and heavy cream over the ingredients.
- Season with salt and pepper, stir to combine.
- Cover and cook on low for 4-6 hours until vegetables are tender and flavors meld.
- Preheat oven to 375°F (190°C).
- Transfer the mixture into a pie dish lined with one pie crust.
- Cover with the second pie crust, seal edges, and cut vents.
- Bake for 30-35 minutes until golden brown and crispy.
Notes
- You can prepare the filling ahead of time and refrigerate overnight.
- Use store-bought pie crust for convenience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Slow cooker, baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg