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 diced 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.

 Recipe by Nancy Mock, Horse Apple, Vermont

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

 Uncle Dirty Dave's Archives

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