Chicken Pot Pie Stew

Chicken Pot Pie Stew  Slow Cooker

Ingredients

Original recipe makes 16 servings

    4 large skinless, boneless chicken breast halves, cut into cubes

    10 medium red potatoes, quartered

    1 (8 ounce) package baby carrots

    1 cup chopped celery

    2 (26 ounce) cans condensed cream of chicken soup

    1 cubes chicken bouillon

    2 teaspoons garlic salt

    1 teaspoon celery salt

    1 tablespoon ground black pepper

    1 (16 ounce) bag frozen mixed vegetables

    buttermilk biscuits

Directions

    Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.

    Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Serve over split buttermilk biscuits