Chicken pot pie the easy way!

I teach piano lessons every afternoon until 5 or after, so it's difficult to have time to make dinner, especially on evenings when we have church or band practice. As a result, most evenings we just YO-YO [a term meaning "You're On Your Own" that we learned from our friend Michelle], but on occasion I plan a crock pot dinner that can be ready as soon as I'm done with lessons.

Today I threw together a crock pot meal from what I had in my pantry and freezer, and it came out surprisingly well. It's a twist on chicken pot pie that took about 5 minutes to prepare since I didn't even have to thaw the chicken.

(And the cost for this meal, which easily fed all five of us, was only $6!)

Crock Pot Chicken Pot Pie

INGREDIENTS

• 4-6 boneless skinless chicken breasts (I use the individually frozen breasts from Wal-Mart)
• 2 cans cream of chicken soup
• 2 cups of milk
• 1 package dry onion soup mix
• 1 large can of mixed vegetables (I used a large Veg-All can, but you could just add 2-3 cans of any veggies of your choice)
• 2-3 refrigerator cans of small biscuits (or enough biscuits for everyone to have 3-4 biscuits)

DIRECTIONS

1. Place the frozen chicken on the bottom of the crock pot.
2. Mix the remaining ingredients together (except the biscuits) and pour over the chicken.
3. Cook on high for 4-5 hours, or low for 7-8 hours.
4. Bake the biscuits so they're still hot when you're ready to eat.
5. To serve, just place a few biscuits on the bottom of a bowl, and then top them with the chicken, sauce, and vegetables. The chicken is so tender, it's easy to cut it into bite-size pieces once it's in the bowl.

All three of my kids (even the ultra-picky girls) gobbled it up!