Crock Pot Chicken Sheppard’s pie

1 can (10 3/4 oz) Campbell’s Cream of Chicken Condensed Soup

1 can (10 3/4 oz) Campbell’s Cheddar Cheese Condensed Soup

1/4 large onion diced

1/2 tsp. garlic pepper

2 cups frozen mixed vegetables

4 skinless, boneless chicken breast halves (frozen)

Instant Mashed Potatoes

Pillsbury Grands Biscuits

1. 1/2 cup shredded Cheddar cheese
2. Stir soup, garlic pepper, & onions in crock pot
3. Add chicken (still frozen) – if your chicken is already unthawed you’ll want to add some water to the soup mix
4. Cook on High power for 3 Hours
5. Shred Chicken in Crock Pot
6. Stir in Frozen Mixed Vegetables and contine cooking for another hour – total cook time 4 Hours

About 20 minutes left of cook time put biscuits in oven & prepare Instant Potatoes.  Serve chicken & vegetables over Mashed Potatoes, top with cheese, and serve with biscuits.

Bake time:  4 hours       Prep time:  20 minutes      Makes:  4 Servings

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