This Slow Cooker Chicken Pot Pie recipe is a classic comfort food recipe without all the work! Let the slow cooker make dinner tonight!
Ingredients
1poundbonelessskinless chicken breasts
1small oniondiced
3½celery stalksdiced
210.5-ounce cans Campbell's® Healthy Request condensed cream of chicken soup
1cupfat-free milk
1teaspoon garlic powder
1teaspoondried thyme
½teaspoon salt
½teaspoonblack pepper
116-ounce bag frozen mixed vegetables, thawed
2tablespoonschopped fresh parsley
112-ounce can Pillsbury® Grands!® Jr. Golden Layers Flaky Biscuits
Instructions
Place the chicken breasts in a slow cooker. Top the chicken with the onion and celery.
In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and pepper and whisk until mixed well. Pour the mixture into the slow cooker.
Cover and cook on high heat for 4 hours or on low heat for 8 hours.
About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the vegetables and parsley. Cook for an additional 30 minutes.
For the biscuits: Preheat the oven to 400° F and bake the biscuits according to the package directions.
To serve, place a heaping 1 cup of the chicken mixture in each bowl and top with a biscuit.