I found this recipe online a few weeks ago, and altered it to fit my own preference. It's an amazing recipe, and SO easy to make. I love crock pot recipes.
What You Need
3 boneless, skinless chicken breast
1 can cream of mushroom
1 can cream of chicken
1 can cream of potato
1 half onion, diced
1 bag frozen peas and carrots
1 cup milk
2 russett potatoes cut into cubes
salt and pepper
2 cans Pillsbury Crescent rolls
What You Do
Combine Cream of Soups, onion, chicken, milk, and potatoes into crock pot. Cook on low for 8 hours. The last hour, dump in your peas and carrots.
Take out your first can of crescent rolls, unroll them, and place them in the bottom of your casserole dish. Bake them for about 10 minutes on 375 until they start to rise. Take the casserole dish out, and put your pot pie on top of the crescent rolls. Open your other can of rolls and place them on top of your pot pie.
Bake on 375 as directed on the crescent rolls, or until they rise and are golden brown.
Let it sit for 15-20 minutes. I serve mine with rice or mashed potatoes.
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