Slow Cooker Chicken Pot Pie

INGREDIENTS

1 BAG PERDUE SHORT CUTS CHICKEN

2 CANS MIXED VEGETABLES

1 CAN CREAM OF CHICKEN

1 CAN CREAM OF CELERY

TOPPING (WILL BE MADE LATER)

1 CUP FLOUR

1 CUP MILK

1 STICK BUTTER

DIRECTIONS

TURN SLOW COOKER ON LOW SETTING. PLACE CREAM OF CHICKEN, CREAM OF CELERY, 1 CAN DRAINED MIXED VEGETABLES, 1 CAN NOT DRAINED MIXED VEGETABLES IN SLOW COOKER AND STIR. ADD CHICKEN, MIX WELL. COOK ON LOW FOR 5 HOURS. ONCE YOUR 5 HOURS IS UP IN A BOWL MELT BUTTER THEN MIX IN FLOUR AND MILK. STIR REALLY WELL MAKING SURE ALL THE LUMPS ARE GONE. POUR OVER TOP OF MIXTURE IN SLOW COOKER AND COOK ON HIGH FOR 1 1/2 HOURS. YES, THE TOPPING WILL SINK A LITTLE TO THE BOTTOM. YES, THE MIXTURE BEFORE YOU ADD THE TOPPING WILL LOOK REALLY RUNNY…IT’S OK!!!!! ONCE YOUR HOUR AND A HALF IS UP ENJOY!

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