Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 medium carrots, diced
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup heavy cream (or coconut cream for a vegan option)
- 1/4 cup all-purpose flour
- 1 refrigerated pie crust
Instructions
- Prepare the Filling: Place chicken, carrots, potatoes, onion, garlic powder, onion powder, thyme, paprika, salt, and pepper in the slow cooker.
- Add Liquids: Pour in chicken broth. Cover and cook on low for 6 hours or high for 3 hours.
- Shred and Thicken: Shred chicken in the slow cooker. Whisk heavy cream and flour in a bowl until smooth; add to the mixture and cook for an additional 30 minutes.
- Assemble & Bake: Preheat oven to 375°F (190°C). Pour filling into an oven-safe dish, cover with pie crust, and bake for about 20 minutes until golden brown.
- Serve & Enjoy: Let cool for about 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours (Low) / 3 hours (High)
- Category: Main
- Method: Slow Cooking/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg