1 pkg. (10 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed. 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup. Heat oven to 375ºF. Add hot water …
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Add heavy whipping cream, the rest of the chicken broth, and cream cheese to Crock-Pot. Cover with lid, and cook on high for 45 minutes. Remove lid, and turn Crock-Pot to warm. Then, sprinkle Xanthan Gum on top …
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The most amazing chicken pot pie you will ever eat
double crust pie crust 1 egg, lightly beaten DIRECTIONS In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear. Remove the chicken and let cool.
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