Awesome Crock-Pot Chicken Pot Pie Soup

Not sure where I first got this recipe, but I've tweaked it enough to call it my own. Most things I make are easy to put together or I just don't have time to make them. Also, I try to go as low-fat and low-cost as possible, so all the ingredients are primarily store brand.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 2  lbs  frozen  chicken tenders
• 2 (12 ounce) bags  frozen mixed vegetables (thawed and drained)
• 1 (12 ounce) bag  frozen chopped onions
• 2  cups frozen southern style hash brown potatoes
• 2 (10 3/4ounce) cans  fat-free cream of chicken soup
• 2  cups skim milk
• 1  cup chicken broth
• 1 (8 ounce) box fat free cream cheese (softened)
• 2  tablespoons chicken bouillon
• 1⁄2 teaspoon sage
• 1⁄2 teaspoon rosemary
• 1  teaspoon black pepper
•  salt, to taste if desired
• 1 (15 ounce) box  refrigerated pie crusts

Directions

1. .Preheat oven according to directions on pie crust box.
2. Spray a large cookie sheet with non-stick cooking spray.
3. Tear pie crusts into small pieces arranged on cookie sheet (or cut neatly if you must) and bake until golden.
4. Allow to cool then seal in an air-tight bowl.
5. Fill a large pot with water and frozen chicken tenders.
6. Boil until done.
7. Drain, allow to cool, and cube.
8. While preparing chicken, combine soup, cream cheese, milk, and broth in your crock-pot on the high setting, blending well. (Add liquids slowly and gradually to control the thickness of the broth.).
9. Fold in all spices, veggies and cooked, cubed chicken to mixture in crock-pot. (At this point I check my seasonings and make necessary adjustments.).
10. Allow to simmer on high for an hour, or switch your crock-pot to its lowest setting and have it when you get home from work.
11. When serving, sprinkle pie crust pieces on top.
12. Also think of other flavor combinations -- you can do this with beef, turkey, pork or shrimp and it's still awesome. Add cheeses, other spices, other veggies, mushrooms, or even walnuts to vary.