CROCK POT CHICKEN POT PIE

capture

Serves: 6-8

INGREDIENTS

  • 32 oz chicken broth
  • 2 cans of cream of chicken soup (10¾ oz cans)
  • 2 c milk
  • 3 boneless, skinless chicken breasts cooked and cubed
  • 2 c frozen peas and carrots
  • 1 t salt
  • 1½ t pepper
  • 4 T cornstarch
  • 4 T water
  • Biscuits- baked

INSTRUCTIONS

  1. Put the first seven ingredients in a 6-quart crock pot and stir well
  2. Cover and cook on low for 6-7 hours or high for 3-3½ hours
  3. Once hot and bubbly, remove 4 cups of gravy
  4. Place gravy in saucepan over medium-high heat
  5. Mix water and cornstarch together
  6. When gravy comes to a boil, add cornstarch and water mixture
  7. Stir continually until gravy thickens
  8. When gravy thickens, remove from heat and pour back into crock pot
  9. Mix well and serve over biscuits.

Crock Pot Cherry Dump Cake Recipe
Crock Pot Creamy Chicken Stew