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Slow Cooker Chicken Pot Pie |

Slow Cooker Chicken Pot Pie


  • 2 (14 oz) cans of chicken broth
  • 2 (10 3/4 oz) cans cream of chicken soup
  • 2 cups of milk
  • 3 cups of fully cooked and diced chicken
  • 2 cups of frozen carrots and peas
  • 1 tsp salt
  • pepper to taste
  • 4 Tbsp corn starch
  • 4 Tbsp water
  • 68 cooked biscuits, sliced in half


  1. In a 6 qt slow cooker, combine the broth, soup, milk, chicken, peas and carrots, salt, and pepper.
  2. Cover and cook on low for 6 hours or high for 3 hours.
  3. In a bowl, combine the water and cornstarch together and mix into the cooked mixture. Turn on high and cook until mixture thickens.
  4. To serve, ladle into bowl and top with 2 biscuit halves. Serves 6-8
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