Chicken Pot Pie Crockpot Style
.
Servings 6 People
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 small onion diced
- 3½ celery stalks diced
- 2 10.5-ounce cans condensed cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 16-ounce bag frozen mixed vegetables, thawed
- 2 tablespoons chopped fresh parsley
- 1 12-ounce can 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.
- Preheat the oven to 400° F.
- 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
Leave a reply