SLOW COOKER CHICKEN POT PIE

1/3 cup all-purpose flour
1 3/4 tsps poultry seasoning
1 3/4 tsps dried thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp canola oil
2 large carrots, cut-up into bite size pieces
2 celery ribs, sliced
2 large red potatoes, cut into bite-size pieces
8 mushrooms, sliced thin
1 large yellow onion, chopped
1 1/2 cups chicken broth
2 1/4 cups Bisquick or similar product
2/3 cup milk

In a large resealable plastic bag combine the flour, poultry seasoning, 1 teaspoon of the thyme, salt, and pepper; add chicken and shake to coat.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.  Remove chicken pieces, shaking off excess flour and using a slotted spoon, place chicken into the skillet.  Cook for 5 minutes, stirring occasionally to brown on all sides.  Remove from the skillet and place in slow cooker or crock pot.

Add the remaining tablespoon of the oil to the skillet.  Stir in the carrots, celery, potatoes, mushrooms, and onion; cook, stirring, for 5 minutes.  Stir in the remaining seasoned flour and cook for 1 minute.  Add the broth and bring to a boil.  Pour the mixture over the chicken in the cooker.

Place lid on cooker and cook on low for 7 hours or on high for 4 hours.

One hour before the end of cooking time, stir together the Bisquick, milk, and remaining thyme just until mixed.  Drop by tablespoonfuls over the chicken mixture in the cooker.  Place a cotton dish towel over the cooker then place the lid over the towel.  Continue cooking until the biscuits are done.

Note: This is another of my recipes I got from an old Family Circle magazine.