Slow Cooker Chicken Pot Pie

By LimericksLady

Ingredients

• 1.5 lbs. boneless chicken breasts
• 2 cans cream of chicken soup (10.5 oz each)
• 1 bag frozen mixed vegetables
• Biscuits
• 2 cups chicken broth (or 2 cups of water, 1 cube chicken bouillon)
• 1 cup milk
• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 4 Tbsp butter
• 4 Tbsp flour

Preparation

Step 1

Instructions:
1. Combine cream of chicken soup, chicken
broth, milk and seasoned salt in slow
cooker and mix well.
2. Place chicken breasts in soup mixture.
3. Cook over low for 4-5 hours.
4. In a sauce pan, melt butter over medium
heat.
5. Mix in flour and whisk continuously for
about 5 minutes or until the roux turns
slightly brown.
6. Scoop out about 3 cups of the cooked
soup mixture and stir into the roux until
well mixed and evenly thick (it should be
very thick).
7. Pour thickened mixture into the slowcooker
and mix well.
8. Cook mixed vegetables as directed in the
microwave, and mix into the slow-cooker.
9. Slightly pull chicken into smaller chunks
(if not already done so through stirring)
Served over:
• Warm biscuits