Slow Cooker Chicken Pot Pie Stew

I was craving chicken pot pie today, so I came up with this pretty easy meal to prepare. You can really use any kinds of vegetables. For anything chicken-based, you want to stick with carrots, potatoes, celery and onions. To thicken it up, mix together sour cream, flour and water. We served this with flaky biscuits.

Ingredients

• 2 (32 oz.) cartons chicken broth
• 4 (10 oz.) cans cooked chicken, drained
• 6 small potatoes, pealed & diced
• 7 carrots, sliced
• 7 stalks celery, sliced
• 1 cup frozen peas
• 1 tsp. thyme
• 1 tsp. parsley
• 1 tsp. celery salt
• ½ tsp. salt
• ½ tsp. pepper
• 8 oz. sour cream
• 1 cup flour
• ¼ cup water

Directions

1. Set slow cooker to low.
2. Add chicken, potatoes, carrots, celery, peas, seasonings & chicken broth.
3. Cook for 6 hours, or until vegetables are tender.
4. An hour before serving, in a medium bowl, mix together sour cream, flour & water, and whisk into stew. This makes it thick and creamy.
5. Let cook for an additional hour.
6. Serve with biscuits and enjoy.