This recipe comes from my Young Women's President back in high school who did a dinner exchange each week with my family and few other families. This was one of the meals that she would bring. It is a great Sunday meal at our house because I can put it in the crock pot before church and finish it up as soon as we get home. The use of toasted english muffins for the crust make it probably the easiest chicken pot pie ever! No stress about rolling out the crust and all that other stuff, just ladle your chicken mixture over your english muffin and start eating!
Really, this is one of my husband's favorite meals! And although he will eat pretty much anything, there are few things that he actually will ask for and this is one of them. And it really makes a lot. I usually invite people over for dinner when I make it and I don't even have to double recipe. Plus it reheats well, you just reheat the chicken mixture in the microwave, toast an english muffin while you are waiting and you are done.
Slow Cooker Chicken Pot Pie
4 Chicken Breasts Diced potatoes
diced carrots 1/2 - 1 tsp garlic salt
black pepper salt
onion 2 cans cream of
frozen peas chicken broth or milk
Fill cooker 2/3 full of cut up
vegetables Lay chicken breasts on
top. Sprinkle with garlic salt, salt,
pepper, and onion. pour on 2 cans of
cream of chicken soup. Cook 4 –5 hours
on high. Stir together and shred
meat. Add frozen peas and thin with
broth or milk as desired. Heat another
20-30 minutes. Serve over toasted
I have always thinned with milk as I like it creamy, but I am sure that it would be great thinned with chicken broth as well. I hope you get a chance to try this recipe let me know how it turns out!