Chicken Pot Pie - Crockpot Recipe

Makes: 8 Servings
Prep: 20 Min
Cook: 11 Min
Slow Cook: 7 Hours

Ingredients:
1/3 c all purpose flour
1 3/4 tsp poultry seasoning
1 3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 pounds chicken thighs and breasts cut into 1 inch pieces
2 tbsp vegetable oil
2 large carrots, peeled and cut into half moons
2 celery ribs, sliced
2 red skin potatoes, scrubbed and cut into 1/2 inch pieces
8 white mushrooms, thinly sliced
1 large onion, chopped
1 1/2 c. low sodium chicken broth
2 1/4 c biscuit mix
2/4 c. milk

Instructions:
Combine flour, pultry seasoning, 1 tsp thyme, salt and pepper in a large ziploc.  Add chicken pieces and toss to coat.
Heat 1 Tbsp oil in a large nonstick skillet over medium high heat.  Remove chicken from bag with slotted spoon and ahake off excess flour.  Set remaining flour mixture aside and add checken to skillet.  Cook for 4 minutes, stirring ocassionally until browned.  Place in slow cooker
Add remainin 1 Tbsp oil to skillet and stir in carrots, celery, potatoes, mushrooms and onion.  Cook, stirring often for 5 minutes.  Stir remaining flour mixture into skillet and cook 1 minutes.  Add broth to skillet and bring to a boil.  Pour skillet conents into slow cooker.  Cover and cook on HIGH for 4 hours or LOW for 7 hours.
When there is 1 hour cook time remaining, stir together biscuit mix, milk and remainging 3/5 tsp thyme.  Drop buscuit mx by the tabelspoonful over top of chicken mixture.  Cover slow cooker bowl with a cotton dish towel and place lid over top.  Continue cooking until biscuits are cooked through.