Chicken pot pie stew (crockpot) recipe
Ragout and stew
◾ 4 large skinless, boneless chicken breast halves, cut into cubes ◾ 10 medium red potatoes, quartered ◾ 1 (8 ounce) package baby carrots ◾ 1 cup chopped celery ◾ 2 (26 ounce) cans condensed cream of chicken soup ◾ 6 cubes chicken bouillon ◾ 2 teaspoons garlic salt ◾ 1 teaspoon celery salt ◾ 1 tablespoon ground black pepper ◾ 1 (16 ounce) bag frozen mixed vegetables ◾(optional) Frozen Pastry dough ◾(Optional) Frozen Pie crust
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