Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 cup heavy cream
- 1 sheet refrigerated pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Place chicken, carrots, celery, onion, garlic, thyme, salt, and pepper into the slow cooker.
- Pour in chicken broth and cook on low for 6 hours, or until chicken is cooked and vegetables are tender.
- Stir in frozen peas and heavy cream, simmer for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out pie crust and fit it into a pie dish.
- Pour the filling into the crust, cover with top crust, trim edges, and cut slits for steam.
- Brush with beaten egg and bake for 30-35 minutes until golden brown.
Notes
Use homemade or store-bought pie crust for convenience. For a gluten-free version, substitute with a gluten-free crust. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow Cooking, Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 125mg