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Crockpot Chicken Pot Pie
4h 12m
Serves 1
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Crockpot Chicken Pot Pie
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4h 12m
Serves 1
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Directions
1
Spray down the slow cooker with a little bit of oil.
2
Add about 2.5 pounds of chicken breasts to the slow cooker.
3
Season the chicken with garlic powder, onion powder, and black pepper.
4
Add two cans of cream of chicken with herbs and one can of cream of mushroom with roasted garlic over the chicken.
5
Spread the soup mixture over the top of the chicken.
6
Pour a 12-ounce bag of frozen mixed vegetables over the chicken and soup mixture.
7
Season the vegetables with garlic powder, onion powder, and black pepper.
8
Add the lid back on the slow cooker.
9
Cook in the slow cooker on high for 4 hours.
10
Lay out Pillsbury Grands Southern Homestyle Buttermilk Biscuits on a cookie sheet.
11
Melt Kerrygold garlic and herb butter.
12
Baste the melted garlic and herb butter over the top of the biscuits.
13
Bake the biscuits at 375°F for 12 minutes.
14
When the crockpot is finished, open it up and transfer the chicken breasts into another bowl.
15
Use a hand mixer to quickly shred the chicken.
16
Add the shredded chicken back into the crockpot.
17
Stir the chicken pot pie mixture.
18
Slice the biscuits in half.
19
Pour a big scoop of the chicken pot pie mixture right over the top of the sliced biscuits.
Ingredients
oil
2.5 pounds chicken breasts
garlic powder
onion powder
black pepper
2 cans cream of chicken with herbs
1 can cream of mushroom with roasted garlic
12 ounces frozen mixed vegetables
8 biscuits Pillsbury Grands Southern Homestyle Buttermilk Biscuits
Kerrygold garlic and herb butter
Equipment
slow cooker
baking sheet
small bowl
basting brush
oven
fork
hand mixer
serving spoon
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