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Ingredients:
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots
1/2 cup frozen corn
1 cup diced potatoes
1/2 cup onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup milk
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 cup shredded cheddar cheese
1 package (15 oz) refrigerated pie crusts or crescent rolls
Directions:
Preheat your oven to 375°F (190°C).
In a large skillet, heat a small amount of oil over medium heat. Add the onion and garlic, and sauté until softened.
Add the diced potatoes to the skillet and cook until they start to become tender, about 5-7 minutes.
Stir in the chicken, peas and carrots, corn, cream of chicken soup, chicken broth, milk, thyme, rosemary, salt, and pepper. Cook until everything is well combined and heated through.
Transfer the mixture to a baking dish.
Roll out the pie crusts or crescent rolls and place them over the chicken mixture, pressing the edges to seal.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Sprinkle shredded cheddar cheese on top and bake for an additional 5 minutes, or until the cheese is melted.
Prep Time: 15 minutes | Cooking Time: 35-40 minutes | Total Time: 50-55 minutes
Kcal: 400 kcal | Servings: 6 servings
