Crock Pot Chicken Pot Pie
To Prep this crock pot chicken pot pie as a freezer meal: Mix the soups, milk, broth, seasonings and chicken. Place in a ziplock baggie. Stack up all the ingredients, tape together and label. Defrost the night before and proceed to the layering step in instructions.
Servings: 6 servings
Ingredients
- 4 boneless skinless chicken breasts, diced into chunks
- 2 cans cream of chicken soup
- 1 1/2 cups chicken broth
- 1 can evaporated milk
- 1 16 ounce bag frozen stew veggies potatoes, carrots, onions & celery
- 1/2 16 ounce bag frozen peas and carrots
- 2/3 package frozen dumplings
- 2 teaspoons garlic powder
- 1/2-1 teaspoon Himalayan salt
- Pepper to taste
- 2 cups shredded cheddar
Instructions
- Spray or butter the crockpot insert
- In a separate bowl mix the soup, milk, broth and seasonings. Toss in the chicken chunks and stir.
- In the crockpot layer half of each ingredient in the following order: Vegetables, dumplings, chicken & sauce mixture, then the shredded cheese
- Repeat the layers then cover and cook on low for 5 to 8 hours