Ingredients
Scale
- 2 cups of cooked, shredded chicken
- 1 cup of frozen mixed vegetables (peas, carrots, corn)
- 1 can of cream of chicken soup
- 1 cup of chicken broth
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1 package of refrigerated pie crusts (or homemade if you’re feeling adventurous)
- 1 tablespoon of fresh parsley (optional for garnish)
Instructions
- Shred the cooked chicken and combine it with frozen vegetables in a bowl.
- Mix cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper in another bowl.
- Pour the sauce over the chicken and vegetables, stirring to coat.
- Spray the crockpot with non-stick spray.
- Transfer the chicken mixture to the crockpot evenly.
- Unroll the pie crust and place it on top, pressing the edges to seal.
- Cook on low for 6-8 hours or high for 3-4 hours.
Notes
- Customize ingredients by adding mushrooms or swapping chicken for turkey.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free pie crust)
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg