Crockpot Chicken Pot Pie
Directions
- 1Spray your crockpot with non-stick spray. Place chicken breasts at the bottom, and season with 1 tsp each of garlic powder, onion powder, and black pepper.
- 2Pour the cream of chicken and celery soups over the chicken.
- 3Add the frozen mixed veggies on top, then sprinkle the remaining garlic powder, onion powder, and black pepper.
- 4Cook on LOW for 6-8 hours, or HIGH for 4 hours, until the chicken is cooked through and easy to shred.
- 5About 15-20 minutes before serving, bake your biscuits according to package instructions.
- 6Shred the chicken in the crockpot, mixing it with the gravy and veggies.
- 7Serve with a warm biscuit, or split the biscuit and top it with the chicken pot pie mixture.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cans cream of chicken soup
- 1 can cream of celery soup
- 12 oz frozen mixed vegetables
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 1 can homestyle biscuits
Equipment
crockpotforkmeasuring spoonsmeasuring cupsovenbaking sheetmeat shredder
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