Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) mixed vegetables, drained
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
- Puff pastry or pie crust for topping
Instructions
- Combine shredded chicken, vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper in the crock pot.
- Cook on low for 4 hours until heated through.
- Transfer to a baking dish if desired, top with puff pastry or pie crust, and bake at 375°F until golden brown and crust is crisp, about 20 minutes.
Notes
- Can use leftover roast chicken for extra flavor.
- Adjust cooking time based on your crock pot’s settings.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow cooking, Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg