Ingredients

The following ingredients have 4 Servings
  • 1 1/4 lbs Chicken Breast (skinless, boneless)
  • 2 Tablespoon Butter
  • 3 cups potatoes (chopped )
  • 1 yellow onion (diced)
  • 36 oz Evaporated Milk (3 cans)
  • 1 Chicken Bouillon Cubes
  • 1 tsp Dried Thyme
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 10 oz frozen peas and carrots
  • 3 Tablespoon Cornstarch
  • 12 Biscuits (we used Grands refrigerator biscuits)
  • 1/2 cup Parmesan Cheese (grated )

Instruction

  • Cube the chicken breast, season with salt and pepper
  • Place butter in a skillet, add in chicken and brown on both sides. Transfer chicken to crock pot
  • Add onions, potatoes, evaporated milk, chicken bouillon cube, dried thyme, salt and pepper stir to combine
  • Cook on low for 6 hours
  • Set crockpot to high, whisk in cornstach and 3 tbsp water and stir. Add in frozen carrots and peas, recover and cook for 1 hour
  • Bake biscuits according to the directions on the package. Dish chicken mix into bowls and top with biscuits, sprinkle with parmesan cheese.