3 Chicken Breasts
4 Medium Potatoes - or less if you want to more moisture by adding more gravy
10 Long Carrots or 2 Cups Chopped - or less for more gravy room in pan
1 Medium Onion
*1 Stick Butter
*1/2 c. flour
*6 bullion cubes - Chicken flavor
1 Teaspoon dried Thyme
*1 1/2 cups milk
1 cup frozen peas
1 cup frozen corn
2 Cups Bisquick Mix
1 1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
In crockpot cook chicken and vegetables. When done layer in bottom of a 8 x 11 glass pan. In separate pan on stove saute onion in butter until tender. Add flour, bullions, thyme and milk. Cook on medium and whisk constantly until thick. Add to chicken and vegetables.
Mix Bisquick Mix, milk garlic powder and celery salt. Mixture will be thin. Spoon over pie.
Bake in oven at 350 degrees for 35-40 minutes, until crust is brown.
*For more moisture double the gravy mixture.
I also used the chicken broth from the crockpot in the gravy.
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