INGREDIENTS

2 cups diced cooked chicken

2 cans cream of mushroom soup

2 cans reduced sodium chicken broth

4 tsp flour

2 chicken bouillon cubes

freshly ground black pepper

1 can buttermilk biscuits, quartered

1 cup frozen peas, thawed

INSTRUCTIONS 

Mix cooked chicken, cream of mushroom soup, chicken broth and black pepper in a slow cooker.

Stir the quartered biscuits into the chicken mixture.

Cover and cook for 4-6 hours.

Add peas to heat just before serving.

Serves 6.