MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Chicken Potpie
Categories: Poultry, Breads. veg, Herbs, Dairy
Yield: 8 servings

2 lb Boned, skinned chicken ;
- diced in small cubes
10 1/2 oz Can cream of chicken soup;
- undiluted
1 c Milk
2 md Potatoes; peeled, diced
1 md Onion; fine chopped
1 Celery rib; in small pieces
1 1/2 ts Garlic powder
1 ts Poultry seasoning
1 ts Salt
1/2 ts Black pepper
2 1/2 c Mixed vegetables; thawed
16 1/3 oz Can large refrigerator
- buttermilk biscuits

Spray the inside of the slow cooker crock with nonstick
spray. Put the cubed chicken, cream of chicken soup,
milk, cubed potatoes, onion, celery, garlic powder,
poultry seasoning, salt and pepper into the pan. Use a
wooden spoon to stir everything together.

Set the slow cooker to low. Cook the ingredients for
about 4-1/2 to 5 hours. Add the thawed mixed veggies and
cook for another 30 minutes. The chicken should be
cooked through and the potatoes tender.

About 20 minutes before the chicken mixture is finished,
prepare the biscuits in the oven according to package

directions, baking them until they’re puffed and golden
brown. Move them to a cooling rack.

Spoon the creamy chicken potpie filling into large soup
bowls and top each one with a biscuit. Set the table for
this rustic dinner with a charming, country-style runner
and serve immediately.

Nancy Mock, Crabapple Cove, Vermont

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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