1poundskinless boneless chicken thighs or breast, cut into small pieces
20ouncesfrozen mixed vegetables
For the Sauce:
½cupall purpose flour
To make the sauce, melt the butter in a saucepan. Add the garlic and cook for one minutes. Whisk in the flour and cook for another 1 to 2 minutes. Gradually whisk in the chicken broth, add the thyme, basil, oregano, salt and pepper. Cook until thickened, about 5 minutes, whisking constantly.
In the crockpot, add the chicken, red potatoes, carrots, celery, onion and parsley. Stir in the sauce. Cover and cook on low heat for 4 to 5 hours, or high heat for 2 to 3 hours.
Add the mixed vegetables the last hour of the cooking time.
Prepare the biscuits according to the directions on the package.
Melt 2 Tablespoons butter and mix in garlic salt.
Serve the chicken pot pie with a biscuit on top. Brush tops of biscuits with butter mixture.
Once the Crockpot chicken pot pie is cooked, you can keep it in the slow cooker for up to 2 hours on the warm setting.
You can use chicken thighs or breast in this recipe, or a mixture of both.