Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 sheet refrigerated pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine cooked chicken, carrots, peas, potatoes, celery, cream of chicken soup, milk, thyme, salt, and pepper.
- Pour the mixture into a greased baking dish.
- Cover with the pie crust, trimming excess edges and sealing the edges.
- Cut small slits on top to allow steam to escape.
- Bake for 30-35 minutes until golden brown.
- Let cool slightly before serving.
Notes
- You can replace the pie crust with biscuit dough for a different texture.
- Use cooked leftover chicken for added convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg