Description
A comforting, creamy chicken and vegetable filling slow-cooked to perfection and topped with a golden, flaky crust.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cubed
- 2 tablespoons butter, melted
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1 refrigerated pie crust
Instructions
- Place cubed chicken, diced onion, carrots, and celery into the slow cooker.
- Stir in melted butter, salt, pepper, and thyme.
- Sprinkle the flour over the mixture and stir well to combine.
- Pour in the chicken broth and stir until the flour is dissolved.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the heavy cream and frozen peas during the last 30 minutes of cooking.
- Transfer the mixture to an oven-safe baking dish (or keep in the crockpot if oven-safe).
- Roll out the pie crust and place it over the top of the filling, trimming the edges and cutting slits for steam.
- Bake under a broiler or in a 400F oven for 10-15 minutes until the crust is golden brown.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American