Crockpot Chicken Pot Pie
(serves 8)
2 lbs. boneless skinless chicken breast, cut into 1/2 inch cubes
2/3 cup flour
2 cup frozen peas
4 carrots, peeled and chopped
3 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp. Italian seasoning
2 1/3 cups reduced sodium chicken broth
1 Bay leaf
1/2 tsp. pepper
canned biscuits
Coat chicken with 1/3 cup flour and place in the crockcpot. Add the remaning ingredients, reserving biscuits, 1/3 cup broth and 1/3 cup flour. Cover and cook on LOW for 7-9 hours or on HIGH for 4-5 hours. Remove and discard Bay leaf. Combine reserved flour and chicken broth and add to the crockpot. Turn heat on HIGH and cook another 15 minutes or until thickened. Add salt and pepper to taste. Serve this over baked biscuits.