Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1 onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust
Instructions
- Place cooked chicken, carrots, peas, celery, and onion in the slow cooker.
- Pour chicken broth and heavy cream over the ingredients.
- Add thyme, rosemary, salt, and pepper. Stir well.
- Cook on low for 4-6 hours until vegetables are tender and flavors meld.
- Preheat oven to 400°F (200°C).
- Transfer the filling into a pie dish or individual ramekins.
- Cover with puff pastry or pie crust, seal edges, and cut small slits on top for steam.
- Bake for 25-30 minutes until crust is golden brown.
Notes
- You can substitute fresh herbs with dried ones for easier flavoring.
- For a healthier version, use low-fat milk or yogurt instead of heavy cream.
- Ensure the pastry is fully cooled before slicing to maintain crust integrity.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Method: Slow cooking and baking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal Kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 105 mg