Slow Cooker Chicken Potato Pie

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Here we go again! ONLY HIS was released yesterday, which gets my emotions all in a tangle. It’s very much like Christmas morning. After you’ve spent months on a handmade gift, you wonder whether your loved one will treasure it. Anticipation and excitement mingle with nervousness as you watch your loved one’s face, interpreting every nuance of expression. Does he love it?
The difference is, of course, that I can’t see readers’ expressions to interpret their reaction to ONLY HIS. I have to rely on the sales numbers for the first week to tell me the story. If readers love Fool’s Gold as much as I do, and if they’ve been eager to get their hands on Nevada Hendrix’s story, I’ll know it because they’ll rush out to buy the book this week. But until I know, all I can do is try not to fret too much. Comfort food helps.
I was in the mood for chicken pot pie, but I wasn’t in the mood to spend all day in the kitchen. So I came up with this recipe for Slow Cooker Chicken Potato Pie. It took less than ten minutes to put together, and then I turned on the slow cooker and forgot about it until dinnertime. And it was good!

Recipe: Slow Cooker Chicken Potato Pie

1 lb. uncooked chicken, cubed
1 family-sized can (26 oz) cream of chicken soup
½ C white wine or milk
1 can corn, drained
1 16-oz bag of frozen peas and carrots
1 small onion, chopped
4 oz mushrooms, chopped
1 t dried basil
1 t dried thyme
½ t sage
½ t pepper
3 red potatoes, sliced thin
Put all of the ingredients except the potatoes into the slow cooker. Mix well. Layer the potato slices on top of the chicken mixture. Cook on low heat for 6 hours.