Sundays are such a busy day at our house that I often use crock pot recipes that day. 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 biscuits. 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.