Ingredients
1 lb chicken breasts
1 lb frozen mixed vegetables
2 (10.75 oz) cans cream of chicken soup
2 teaspoons poultry seasoning
1 teaspoon garlic salt
1 teaspoon pepper
1/2 cup heavy cream
14.1 oz package refrigerated pie crusts

Directions

1. Combine potatoes, mixed vegetables, chicken soup, 1 cup water, poultry seasoning, garlic salt, and pepper in a 6-to 7-quart slow cooker, mixing well. Cover and cook on Low 6 to 8 hours or until potatoes and lima beans are tender.
2. Turn slow cooker off; uncover and let stand 10 minutes. Add heavy cream to vegetable mixture, stirring well. While vegetables are cooking, preheat oven to 400 degrees. Line a baking sheet with parchment paper. Unroll pie crust; cut each pie crust into 6 wedges, and prick each wedge 3 times with a fork. Place on prepared baking sheet. Bake 10 minutes or until golden brown. Serve 2 wedges with each bowl of Pot Pie.