Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 medium onion, chopped
- 2 stalks celery, diced
- 10.5 oz can cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 package (1 lb) puff pastry sheets
- Salt, pepper, and 1 tsp dried thyme
Instructions
- 1. Prepare your chicken and veggies: Dice chicken and add it to the crock pot with carrots, peas, onion, and celery.
- 2. Add creamy goodness: Pour cream of chicken soup and chicken broth over the mixture. Stir to combine.
- 3. Season to perfection: Sprinkle salt, pepper, and thyme; stir again.
- 4. Set the crock pot: Cook on low for 6-8 hours until the chicken is tender.
- 5. Top with puff pastry: Roll out the pastry over the mixture about 30 minutes before serving.
- 6. Bake until golden brown: Broil for 5-10 minutes until the pastry is golden.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg