Chicken Pot Pie

Adapted from Recipes that Crock

What you need:

32oz chicken broth

2 cans of Cream of Chicken Soup (10 3/4oz cans)

2 cups milk

3 boneless, skinless chicken breasts cooked and cubed

2 cups frozen peas and carrots (or mixed veggies, that's what I used)

1 tsp salt

1 1/2 tsp pepper

4 TBsp cornstarch

4 TBsp water

1 can of refrigerated biscuits

How to make it:

Put the chicken broth, soup, milk, chicken, veggies, salt, and pepper into a 6-quart crock pot and stir well.

Cover and cook on low for 6-7 hours OR high for 3-3 1/2 hours.

Once hot and bubble, remove 4 cups of gravy.

Put the gravy in saucepan over medium-high heat.

Mix the water and cornstarch together.

When the gravy comes to a boil, add the cornstarch and water mixture.

Stir continually until gravy thickens.

When gravy thickens, remove from the heat and pour back into the crock pot.

Preheat oven to 375˚F.

Ladle mixture into small ramekins.

Top ramekins with 1 or 2 raw biscuits smashed together to cover the filling.

Poke a small hole in the biscuit to let the steam vent out while cooking.

Bake the pot pies for about 8 minutes or until tops are golden brown.

Take out of oven and let cool, then ENJOY!