This is sooooooooooooooo good. And Mike and I love to make it in the fall and winter. It's just so hearty and tastes so much like a real Chicken Pot Pie only with biscuits and not crust.
Unfortunately, I had to use a picture from someone else, because we're actually making it tomorrow night, instead. But you HAVE to make this!! I promise you will not be dissappointed!!
Slow Cooker Chicken Pot Pie Stew
So, good. Ugh, I'm drooling. OK, sorry...
1.5-2 lbs. boneless skinless chicken breasts, cubed
2 cans (26 oz) condensed cream of chicken soup
1 bag (16 oz) frozen veggies
6 chicken bouillon cubes
a bunch of red potatoes, quartered
2 tsp. garlic salt
1 tsp. celery salt
1 tbsp. pepper
1 can Grands (or whatever) biscuits
Put everything except the veggies and biscuits together in the slow cooker. Put on high for about 5 hours. Or, of course, put on low and cook all day!! Add veggies and cook another hour. Make biscuits according to directions on package. Pour "stew" over the biscuits and enjoy that 'ish!!
Ugh...now I can't wait to make it tomorrow!!