2 cups cooked, shredded chicken
1 cup carrots (sliced)
1 cup frozen peas
1 cup potatoes (diced)
1 can cream of chicken soup
1 cup chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1 package refrigerated pie crusts (or homemade)
Prepare the Ingredients: If using raw chicken, you can sauté it in a pan beforehand or shred it before adding to the pot.
Add Ingredients to the Crock Pot: Layer the cooked chicken, carrots, peas, diced potatoes, cream of chicken soup, chicken broth, and seasonings into the crock pot.
Mix Well: Stir everything together gently to ensure the chicken and vegetables are well-coated in the creamy soup mixture.
Cook: Cover and set the crock pot on low for 6-8 hours or high for 4-5 hours. Toward the last hour of cooking, remove the lid to let it thicken slightly.
Prepare the Crust: About 30 minutes before serving, preheat your oven according to the pie crust package instructions and roll out the dough into desired size.
Melt the Crust: Place the crust on top of the mixture in the crock pot or bake it separately on a baking sheet.
Cool and Serve: Allow the dish to cool for a few minutes before serving. Pair with a fresh green salad or crusty bread for a complete meal!
