Categories: Slow Cooker
Ingredients
- 4-5 frozen chicken breasts
- 1 large can (family size) condensed cream of chicken soup
- 4-5 medium potatoes, peeled and diced
- 2 cups frozen vegetables – we prefer peas and carrots
- Salt and Pepper to taste
- 1-2 cups shredded cheese
- 4 pie crusts
- 1 egg white
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.
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ok 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.
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Top with shredded cheese.
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Top with pie crust.
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Cut slits into the top crust to vent steam during baking. Cut excess crust from edges and pinch to seal.
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Brush with egg white and bake for 20-30 minutes until crust is fully cooked and golden brown on top.
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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.
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Top pie with buttered bread crumbs
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Cover with foil, bake at 400 for 20 minutes. Remove foil, return to oven to brown for an additional 10-15 minutes