Ingredients:

  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup frozen peas
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup heavy cream or half-and-half
  • 2 tablespoons all-purpose flour
  • 1 pre-made pie crust
  • 1 egg, beaten (optional)

Instructions:

  1. Dice carrots, potatoes, and onion; mince garlic.
  2. Place chicken breasts at the bottom of the slow cooker. Add carrots, potatoes, peas, onion, and garlic.
  3. In a bowl, whisk together chicken broth, thyme, rosemary, salt, and pepper. Pour over the chicken and vegetables.
  4. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
  5. Before serving, remove chicken, shred it using two forks, and return to the mixture.
  6. Mix flour into the heavy cream and stir into the filling until thickened.
  7. Pour filling into a baking dish and cover with pie crust. Crimp edges and cut slits for steam.
  8. Preheat oven to 425°F (220°C) and bake for 25-30 minutes until crust is golden brown.
  9. Allow to cool slightly before serving.