Chicken Pot Pie | Slow Cooker Comfort Recipe
I’m so excited to share with you one of my favorite comfort recipes today!
This recipe for Slow Cooker Chicken Pot Pie meets all of my requirements for cooking right now…it’s pure comfort food, it’s healthy and flavorful and, most importantly, it’s EASY!
Since this is a slow cooker recipe, you can throw all the ingredients in the slow cooker, spend your day scrapping (i.e. catching up on the Month of Challenges) and finish it up right before time for dinner to be served.
Ingredients:
1 lb boneless, skinless chicken breasts
1 small onion, diced
3 1⁄2 celery stalks, diced
2 10.5-ounce cans cream of chicken soup (or 1 family size can)
1 cup skim milk
1 tsp garlic powder
1 tsp dried thyme
1⁄2 tsp salt
1⁄2 tsp black pepper
16-oz bag frozen mixed vegetables
2 Tbsp fresh parsley
12-oz can Pillsbury® Grands!® Jr. Flaky Biscuits
Directions:
Place chicken breasts in the bottom of the slow cooker.
Top chicken with the diced onion and celery.
In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and black pepper. Pour the mixture into the slow cooker. Cover and cook for 4 hours on high or 8 hours on low.
30 minutes before serving, remove the chicken from the slow cooker and shred.
Place the shredded chicken back in the slow cooker and add the frozen vegetables and parsley. Stir to mix and cook for an additional 30 minutes.
Preheat the oven to 400° F. Once preheated, bake the biscuits according to the package directions.
To serve, place a heaping 1-cup serving of the chicken mixture in each bowl and top with a biscuit.
I made this recipe card using Little Butterfly Wings’ Snuggle Up papers and elements. Click here (or on the recipe card above) to print on an 8 1/2 x 11 PDF.
I hope you enjoy this warm and cozy comfort food as much as I do!
