www.monthlymealplanner.com
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 http://coersfamily.com/2013/02/17/chicken-pot-pie-in-the-crock-pot/ |
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| Ingredients: | |||||
| 2 | Chicken Breast | ||||
| 1 Lg | Cream of Chicken Soup | ||||
| 4 Medium | Potaties, Peeled and Diced | ||||
| 2 Cups | Peas and Carrots, Frozen | ||||
| 2 Cup | Cheese, Shredded | ||||
| 4 | Pie Crusts | ||||
| 1 | Egg White | ||||
| Salt and Pepper | |||||
| Directions: | |||||
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In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well. Add additional salt and pepper if desired.
Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking. Preheat oven to 400. Prepare pie crusts. Spoon chicken filling into pie crust. Top with shredded cheese. Top with pie crust Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal. Brush with egg white and bake for 20-30 minutes until crust is fully cooked and golden brown on top. With this particular batch I had enough filling for an extra pie. I only had one pie crust left in my freezer, so I improvised and made a buttery crumb topping. My family loved this variation. In a bowl melt one stick of butter, add Panko bread crumbs (1 1/2 – 2 cups) and mix with a fork until moistened, not sloppy – but crumbly and slightly moist. Top pie with buttered bread crumbs Cover with foil, bake at 400 for 20 minutes. Remove foil, return to oven to brown for an additional 10-15 minutes. |
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