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!
