Crock Pot Chicken Pot Pie

[Roxy]

Crock Pot Chicken Pot Pie:

 

4 large skinless, boneless chicken breast halves, cut into cubes

10 medium red potatoes, quartered

1-(8-oz.) pkg. baby carrots

1cup chopped celery

2-(26-oz.) cans condensed cream of chicken soup

6 cubes chicken bouillon

2 tsp. Garlic Salt

1 tsp. Celery Salt

1 T. Ground Black Pepper

1-(16-oz.) bag frozen Mixed Vegetables

 

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on high for 5 hours.

 

2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

 

Serve over split biscuits.