Crockpot Chicken Pot Pie

Ingredients

Filling:

• 4 Tbsp melted butter
• ½ cup chopped onions
• ½ cup chopped celery
• ½ cup chopped carrots
• 2 cloves minced garlic
• 2 cups cooked chicken
• 3 Tbsp flour
• 2 cups chicken broth
• 1 (10.5 oz) can Cream of Chicken Soup
• ½ teaspoon dried thyme
• ½ cup half and half
• ½ cup frozen peas

Biscuits:

• 1 ¾ cup Loretta all-purpose baking mix
• ½ cup milk

Filling Instructions

1. Add melted butter to the crock pot.
2. Add onions, celery, and carrots and toss to coat with the melted butter.
3. Add garlic and cooked chicken.
4. Add flour over the veggies.
5. Pour chicken broth and cream of chicken soup, and sprinkle spices over the top.
6. Heat on high for 4 hours or low for 8 hours.
7. Stir in half and a half and frozen peas for the last 30 minutes of cooking.

Biscuits Instructions

1. Preheat the oven to 450 degrees.
2. Add 1 ¾ cup baking mix and ½ cup of milk to a mixing bowl and mix together until it becomes a soft dough.
3. Lightly coat a surface with more of the baking mix.
4. Fold/knead biscuit dough 3-4 times, careful not to over-knead. Cut dough with 2 ½” floured biscuit cutters and place on a greased baking sheet.
5. Bake 8-10 minutes until golden brown.

Final Instructions

1. Add the biscuits to the top of the filling in the crockpot, or slice each biscuit in half and spoon pot pie filling over the bottom biscuit and top it with the other biscuit.
2. Serve and enjoy!