EASY BISCUIT CHICKEN POT PIE

3 boneless skinless chicken breasts, cut into bite-size pieces

1 medium onion, diced

1 cup diced celery

2 cans condensed cream of chicken soup

1 cup skim milk

1/2 Tbs. poultry seasoning

1 tsp. salt

1/2 tsp. pepper

1 bag frozen mixed vegetables

1 can refrigerated biscuits

Spray the slow cooker insert with cooking spray and add the chicken.

In a separate bowl, mix together the chicken soup, milk, poultry seasoning, and salt and pepper, blending well.

Pour the soup mixture over the chicken, cover, and cook on low heat for about 3 hours.

Preheat the oven to 350 degrees.

Stir in the frozen vegetables and arrange the 8 biscuits on top.

Remove the slow cooker insert and bake for about 40 minutes or until the biscuits are cooked through. Enjoy!

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