Crockpot Chicken Pot Pie

This past weekend had us all in the warm cozy vibes with a winter storm warning. Cue the crockpot and comfort foods! This one tastes just like grandma made it, without all the extra effort. You can get 6-8 hearty servings which is perfect for lunch leftovers or an easy freezer meal.

Ingredients:

• 3 Large Boneless Chicken Breasts (frozen)

• 1 Bag (1.5lb bag) Baby Red Potatoes

• 1 12oz Bag Frozen mixed veggies (corn, carrots, peas, green beans)

• 1 10.5oz can Cream of Chicken Soup

• 1 Cup Milk

• 1 16oz Container of Heavy Whipping Cream

• 2 Teaspoons Garlic Powder

• 2 Teaspoons Poultry Seasoning

• 2 Teaspoons Salt

• 1 Teaspoon Pepper (add more to taste)

Directions:

1. Rinse and scrub the potatoes, then dice into quarters. Set aside.

2. Place the frozen chicken chicken breasts on the bottom of a large crockpot

3. Add the potatoes and mixed vegetables.

4. Add the soup, milk, and heavy cream.

5. Add all seasonings and stir gently.

6. Place lid on crockpot and cook on low for 7 hours.

7. Remove chicken from crockpot and shred with fork.

8. Add chicken back to crockpot, stir, and cook for 1 more hour on low.

9. Serve in a bowl with warm biscuits or open face on toast/bread.