- 2 lbs boneless, skinless chicken breasts
- 2½ c frozen, mixed vegetables
- 3 c potatoes, cubed
- 2 cans cream of chicken soup
- 1 c water
- 2 tbsp cornstarch + 3 tbps cold water
Cut about two pounds of boneless, skinless chicken breasts into cubes and place them in crock pot.
Top with about 2½ cups of frozen, mixed vegetables. Add 3 cups of cubed potatoes. Top it all with cream of chicken soup and 1 cup of water. Mix it all together and cook on high for about 6 hours.
Mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes.
Serve topped with warm biscuits.
