Slow Cooker Chicken Pot Pie

You can throw this recipe together in just a few minutes and then let it cook most of the day for a
wholesome and delicious meal the whole family will enjoy.

Prep Time: 10 minutes
Cook Time: 6 ½ hours + biscuit baking time
Total Time: 6 hours, 40 minutes + biscuit baking time

Serves: 8

Stuff Required:

• 4 large boneless, skinless chicken breast, cubed
• 1 cup carrots, round slices
• 1 cup celery, chopped
• 1 small onion, diced
• 1 can corn, drained (or 1 bag frozen corn)
• 1 bag (16 oz) frozen mixed vegetables (carrots, corn, peas, green beans)
• 2 10.5-oz condensed cream of chicken soup
• 1 cup milk
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp salt
• 1 tsp black pepper
• 1 tube biscuit dough

Do This:

1. Put cubed chicken into a greased 6-quart slow cooker, then top with cut vegetables.
2. Pour over chicken soup and milk, then sprinkle in garlic powder, thyme, salt and pepper. 
3. Stir to combine well.
4. Cover and cook on high for 5 hours.
5. Add in frozen vegetables. Stir and then cover and cook on high for 1 more hour.
6. Pop open tube of biscuit dough and place biscuits gently on top of soup.
7. Remove slow cooker insert and place uncovered in a preheated oven. 
8. Bake per package directions on biscuit dough, or until tops of biscuits are golden brown.