Slow Cooker Chicken Pot Pie

Ingredients:

1lb boneless chicken breast, cut into 1 inch cubes
3/4  cup chopped onion
1/2  cup diced celery
3/4  cup diced carrots
3/4 cup frozen peas

3/4 cup frozen corn

3/4 cup frozen green beans

4 cups diced russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2  cup chicken broth
1 1/2 cup heavy cream
1/3 cup all purpose flour

1 bag of frozen Grands Biscuits

Directions:

Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces.  Mince garlic.

To the bowl of a 5-6 quart slow cooker add chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.

Remove and discard bay leaf. 

In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes. 

Bake biscuits according to package directions.  

Serve pot pie in a bowl.  Top with a biscuit.