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Crockpot Chicken Pot Pie

4h 12m
Serves 1
facebook.com

Crockpot Chicken Pot Pie

facebook.com
4h 12m
Serves 1

Directions

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

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