Crock Pot Chicken Pot Pie

2 large chicken breasts (mine were thawed and chopped)    

1 can Cream of Mushroom soup
1 can Cream of Chicken soup

6 small red potatoes                                                                       

6 carrots                                                                                               

1 large (or 2 med) onion
3 garlic cloves

1-1 1/2 cup chicken stock (I add 1-1 1/2 cup water and 1 chicken bouillon cube)                                                                                             

1/4 tsp cayenne pepper

1/2 tsp basil

1/2 tsp each of salt and pepper
                                                 

Combine in Crockpot and cook on low for 6 hours, then add:

1 pkg cream cheese                                                                        

¾ cup frozen peas

Cook for about half an hour on high with the lid off if too liquidy. Serve over Cheesy Biscuits. Delicious!

Adapted from Better Homes and Gardens by Nikki Adams