Open-Faced Chicken Potpie

By pjones-2

Ingredients

• 4 large skinless, boneless chicken breast halves, cut into cubes
• 1 (8-ounce) package of baby carrots
• 1 cup of chopped celery
• 2 family-size cans (26 ounces each) condensed cream of chicken soup
• 6 chicken bouillon cubes
• 2 teaspoons garlic salt
• 1 teaspoon celery salt
• 1 tablespoon ground black pepper
• 1 (16-ounce) bag of frozen mixed vegetables
• Sliced biscuits or cornbread

Preparation

Step 1

Combine ingredients, except frozen vegetables, in a slow cooker; cook on high for 5 hours. Stir in frozen mixed vegetables and cook 1 hour more.

Serve over sliced biscuits or cornbread.