Crock Pot Chicken Pot Pie                                        

 Makes two pies/ serves 5-10 pp

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Ingredients:

3-4 frozen chicken breasts ( the bigger the breast the less you need. We use two large chicken breasts)

2- regular size cans of cream of chicken soup or 1 family size can

3-4 baby red potatoes- peeled and chopped into bite sized cubes

1 cup frozen mixed veggies

2 cups shredded sharp cheddar cheese

2 boxes of refrigerated pie crusts ( or make your own)

2 pie tins ( if they are deep dish this will only make one pie)

1 egg- lightly beaten

1tbs of water

Salt & Pepper to taste

Instructions:

1. Mix cream of chicken soup with potatoes and vegetables and season.
2. Add frozen chicken breasts into crock pot and pour mixture over the top.
3. Cook on low for 6-8 hours or on high for 4-6 hours.
4. Once chicken is shreddable, pre-heat oven to 350 degrees
5. Take chicken out of the mixture and shred with two forks
6. Return Chicken back to crock pot and set aside.
7. Open one pie dough box at a time ( two sheets of dough in each box)
8. Lay the bottom sheet of dough at the bottom of both pans
9. Evenly distribute the chicken and filling into each pan.
10. Top each pie with equal amounts of shredded cheese
11. Carefully lay top sheet of dough over each pie. Pinch the corners and removed the excess dough.
12. Beat the egg and water together and gently brush the top of your pies.
13. With a sharp knife, make a couple of slits at the top of your pie for venting
14. Bake pies on the middle rack in the oven for 45 minutes.

Remove and let cool for 5-10 minutes. Serve Hot!