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Slow-Cooker Chicken Potpie
Ingredients
  • subheading: TMB STUDIO:
  • 2 pounds boneless, skinless chicken breast, sliced into small cubes
  • 1 can (10.5 ounces) condensed cream of chicken soup, undiluted
  • 1 cup 2% milk
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, finely chopped
  • 1 celery rib, sliced into small pieces
  • 1-½ teaspoons garlic powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2-½ cups frozen mixed vegetables, thawed
  • 1 tube (16.3 ounces) large refrigerator buttermilk biscuits (like Pillsbury Grands)
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