Chicken (Crock)Pot Pie

This recipe is derived from a Campbell's Soup can label. It's pretty quick and easy to do in the oven, but that's no reason not to crockpot-ify it :) So here goes:

Filling:
1 can cream of potato soup
1/4 cup milk
1/8 tsp ground pepper (I also add a dash of salt)
1 cup frozen mixed vegetables, thawed
1 cup of cooked chicken (diced or shredded leftovers works, as does canned chicken)

Topping:
1 egg
1/2 cup milk
1 cup all purpose baking mix (ie Bisquick)

Grease the inside of your crockpot (4 or 5 quart works best). Combine the filling ingredients in your crockpot. In a separate bowl, mix the topping ingredients, then carefully pour on top of the filling. Cook on low for 4-6 hours.

(To cook in the oven, prepare as above using a pie dish instead of the crockpot, and cook for 30 minutes at 400˚F).

And look! I remembered to take a picture, after dinner that is:

I like this recipe because if you keep a can or two of chicken around, this makes a great "oh crap I forgot to take anything out to defrost" meal :) You can also substitute turkey or beef - I often use leftover roast or steak.

Check out more crockpot fun over at Debbie's Crockpot Wednesday!

And even more recipes at The Grocery Cart Challenge Recipe Swap!

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