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Crock Pot Biscuit Chicken Pot Pie Recipe

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This recipe for Crock Pot Biscuit Chicken Pot Pie, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Duke
Added: Monday, February 18, 2008


1 1/4 lb. boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium stalks celery, cut into small slices
1 bag (1lb) frozen mixed vegetables
6 refrigerator biscuits

Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery.
Cover; cook on low heat for 8-10 hours
Gently stir in frozen vegetables into chicken mixture. Increase heat setting to high. Cover; cook 30 minutes longer.Meanwhile, bake biscuits according to package. Spoon mixture on top of biscuits.




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