This is my second recipe for today.
Recipe #52:

                                     Chunky Chicken Pot Pie Soup with Pie Crust Strips

1 Pound Chicken Breast Tenderloins cut into small cubes.
1 Small Onion; chopped.
2 Stalks of Celery, diced.
2-16 ounce bags of frozen Peas and Carrots.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1 Can Reduced Fat and Sodium Chicken Broth.
2-3 Reduced Sodium Chicken Bouillon Cubes.
1 Sprig fresh Thyme.
2 Flat Pie Crusts.

Put all the ingredients except the Pie Crust and frozen vegetables in the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the frozen vegetables during last 2 hours of cooking time.
Bake the Pie Crust strips in the oven.
Serve together.
Like eating Pot Pie, but you can eat less crust if you want.