Ingredients
Pot Pie Filling
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- 3 Chicken Breasts (Boneless-Skinless)
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 ½ teaspoons Garlic Powder
- ½ teaspoon Onion Powder
- ¾ teaspoon Poultry Seasoning (or sage, rosemary, thyme)
- ½ Yellow Onion diced
- ¾ cup Diced Celery
- 3 medium Potatoes (1 lb, peeled & diced)
- 16 oz bag Frozen Mixed Vegetables
Sauce
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- 1 10.5 oz can Cream of Chicken Soup (or use homemade)
- 1 cup Milk
- ½ cup Chicken Broth
To Finish
- 16 oz tube Grands Biscuits (8 flaky layers style)
Instructions
Make the Filling
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Place chicken breasts in the slow cooker and sprinkle on the salt, black pepper, garlic powder, onion powder, poultry seasoning.
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Add the onion, celery, potatoes, and frozen mixed vegetables.
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In a bowl, whisk together the cream of chicken soup, milk, and chicken broth until smooth. Then pour over the vegetables and mix, but don’t disturb the chicken at the bottom.
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Place the lid on the crock and cook on low for 6-8 hours or high for 3-4 hours.
Bake the Biscuits
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About 20 minutes before serving, heat the oven and bake the biscuits according to the package directions.
Finish
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Remove the chicken and shred it. Add it back into the slow cooker and stir to combine everything.
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Serve hot with a biscuit on top of each serving.