Cook 2 lbs chicken thighs on low for 6- 8 hours. Add red potatoes for 2 hours or until tender when poked with a fork.
Chop up two cups of celery, one cup of carrots and 1/2 cup onions. Mince 2 gloves of garlic.
Once potatoes are done pull out and let cool.
Chop up cooled potatoes.
Reserve chicken broth from crock pot.
Mix cream of celery soup, a tbsp of chicken broth from crock, chicken chopped veggies and a bag of frozen corn in a 9 x 13 inch baking dish. Be careful not to add too much broth or your biscuit bottoms won’t cook.
Looks so Yummy!
Season with salt and pepper and dried basil to taste.
Split grand biscuits in half.
Cover top of with biscuits.
Bake for 30 minutes at 350’F or until biscuit topping is golden brown and pot pie mixture is bubbling.