A good friend gave me this recipe for Crock Pot Chicken Pot Pie awhile back, but it has been a long time since I have made it. I forgot how easy it is (especially when you have a great hubbie or son to help you chop the veggies!) I/we put it all together before we went to church, and when we came home all I had to do was stir in the peas and bake the pie crust. Everyone in the family loves this recipe, I definitely need to make it more often.
4-5 potatoes, peeled or scrubbed, then diced
3-4 cups baby carrots, halved
1 onion, diced
2 cloves garlic, minced
1/2- 1 tsp salt
Pepper to taste
4 boneless skinless chicken breasts, cubed
2 cans cream of chicken soup
1-2 cups frozen peas
Biscuits, toast, or pie crust
Place all of the veggies in a large crock pot (mine is 6 quarts). Sprinkle with salt and pepper. Brown chicken in a little bit of oil- you don’t need to cook it through, just brown it. (This is an optional step, you can just leave the chicken raw.) Place chicken on top of veggies and cover with soup. Cover and cook on low for 4-5 hours. Add frozen peas and cook 20 minutes longer or till heated through. Serve over toast, biscuits, or pie crust.
Note: I usually serve these with homemade biscuits, but this time I wanted to try pie crust. I tried to make tiny little pie crusts in muffin tins. I didn’t grease the muffin tins and they stuck really bad! But they were wonderfully flaky and yummy, so we still ate them. My friend Lori gave me the great idea of cutting the pie crust into circles and forming them over the bottom of the muffin tins. That seems like it would work much better!