Lay your chicken breasts onto the bottom of the crockpot.
Chop up your onions and celery and spread out over your chicken breasts
In a bowl mix together your can of cream of chicken, milk, and spices. I used a prex messuring glass to do this for easy pouring.
Pour the mixture over your chicken breasts and veggies in the crockpot.
Cook on low for about four hours, I did stir the mixture every now and then.
Using tongs carefully pull out the chicken breasts on a plate and shred them up. I used meat shredding claws to quickly shred the meat.
In a pot, boil water to cook your frozen peas and carrots if needed, but the pro tip is to buy the microwavable ones!
Strain your peas and carrots and add to the crockpot with your shredded chicken.
If your soup seems too thick you can add more milk to thin it out or even some chicken broth.
Allow the mixture to continue to cook until you are ready to serve.
The kids favorite was the pie crust rounds! Lay out your dough and use a cup to cut out circles of dough
Pre-heat your oven according to the directions on the box
Lay out a piece of parchment paper on a cookie sheet and place the dough discs on it
Bake for about 10 minutes and watch for doneness
Or bust a tube of biscuits open and follow the directions
Serve up and enjoy!
Spray a drinking glass with nonstick spray along the rim. Layout your pie crust dough and use a cup to cut out circles of dough. (I did use store-bought pie crust) Pre-heat your oven according to the directions on the box or your recipe. Layout a piece of parchment paper on a cookie sheet and place the dough discs on it. Bake for about 10 minutes and watch for them to be done. You can also use biscuits to do this as well or crescents. Serve up and enjoy!
