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
Servings: 6-8
4 Chicken Breasts Diced potatoes
diced carrots 1/2 - 1 tsp garlic salt
black pepper salt
onion 2 cans cream of chicken soup
frozen peas chicken broth or milk
english muffins
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 english muffins.
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!
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