Another Aidan & Jacen approved freezer meal

Slow Cooker Open Chicken Pot Pie

1 1/2 lbs boneless chicken thighs, chopped (I've found that breasts are just as good)

1 small onion, minced

1/4 tsp pepper

1 jar chicken gravy (by the canned soup)

2 medium celery sticks, chopped

1 12oz bag mixed veggies, frozen

1 package favorite rolls, or biscuits, or bread bowls

Put all ingredients except rolls in gallon freezer bag. Label and freeze.

Label: Thaw. Cook 8-10 hours on low in slow cooker. During last 1/2 hour fix rolls/bread. Serve however you like, with rolls on side, or with chicken dumped on top, or inside bread bowl.

This is so super easy, and very comforting. You can actually use it with those refrigerated crescent rolls, which is most like a pot pie taste, but we like it better with whole grain bread. This is a great alternative to chicken soup.

***Oops, almost forgot to add this. I had to add some flour to thicken it up a bit. It had cooked 8 hours and it was still really runny. So I added 2 tbsp flour and let it cook for another hour. So just be warned that you may or may not need to. :)