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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