Crockpot chicken Pot Pie
1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
1/2 cup chopped onion
1 cup chopped celery
1 can (10 3/4 oz) condensed cream of chicken or cream of chicken and mushroom soup, undiluted
1 jar (12 oz) chicken gravy
1/4 teaspoon poultry seasoning
1/2 teaspoon dried leaf thyme
Dash black pepper
2 cups frozen mixed vegetables, thawed
6 refrigerator biscuits
In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery. Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken. Cover and cook on LOW for 5 to 6 hours. Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.
Meanwhile, bake the biscuits as directed on the package. Split a biscuit and spoon some of the chicken and vegetables over the bottom biscuit. Put the top half of the biscuit on the chicken and gravy.
Pairs Well With
A comfort food on a cold day! My Mom use to make this in winter tine and it always was a comfort to have. she would change it up alittle depending on what she had on hand.