Gather your shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, pie crust, thyme, salt, and pepper. Have your slow cooker ready.
If using raw chicken, season the breasts lightly and cook on high in the slow cooker for 3-4 hours until tender. Once cooked, shred the chicken into bite-sized pieces with two forks. If using pre-cooked chicken, simply shred and set aside.
In the slow cooker, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, thyme, salt, and pepper. Stir everything together until well mixed. The mixture should look creamy and colorful, with ingredients evenly distributed.
Cover the slow cooker and cook on low for about 3 hours. During this time, the mixture will simmer gently, thickening slightly and developing rich, savory aromas. You’ll notice it bubbling softly around the edges.
Once cooking is complete, turn off the slow cooker. Carefully transfer the hot filling into a baking dish or an oven-safe slow cooker insert if you plan to finish baking there.
Roll out the pie crust to fit your baking dish or cut a lid from the store-bought crust. Place it over the filling, pressing down the edges to seal. Use a brush to lightly coat the crust with beaten egg or milk for a golden finish.
Bake the assembled pie at 200°C (400°F) for 20-25 minutes, or until the crust is deep golden and crispy. Keep an eye on the edges; if they brown too quickly, shield them with foil.
Remove from the oven and let rest for about 5 minutes. This helps the filling set slightly and makes slicing easier. Serve hot, with a side salad or greens if desired.
