* not tested /
Ingredients:
2 lbs boneless, skinless chicken breasts or thighs
2 (10.5 oz) cans cream of chicken soup
1 (10.5 oz) can cream of celery soup
12 oz frozen mixed vegetables (peas, carrots, corn, green beans, etc.)
2 tsp garlic powder, divided
2 tsp onion powder, divided
2 tsp black pepper, divided
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1 (16.3 oz) can homestyle biscuits or homemade drop biscuits
Instructions:
- Prep the Crock Pot: Lightly spray your slow cooker with non-stick spray.
- Layer Chicken: Place chicken in the bottom and season with 1 tsp each of garlic powder, onion powder, and black pepper.
- Add Creamy Base: Pour the cream of chicken and cream of celery soup over the chicken.
- Add Veggies: Scatter frozen mixed vegetables on top. Sprinkle remaining seasonings over the veggies.
- Cook: Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the chicken is tender and fully cooked.
- Bake the Biscuits: 15–20 minutes before serving, bake biscuits as directed.
- Shred & Stir: Just before serving, shred the chicken with two forks and mix until well coated in the creamy gravy.
- Serve & Enjoy: Spoon the creamy chicken mixture over biscuits or serve the biscuits on the side. Pure comfort in every bite!
Storage Tips:
Fridge: Store chicken filling in an airtight container in the refrigerator for up to 5 days. Store leftover biscuits separately at room temp for 3 days or in the fridge for up to a week.
Freezer Friendly: Freeze the cooled chicken pot pie filling for up to 3 months. Thaw overnight in the fridge before reheating.
Recipe Variations & Tips:
Try cream of mushroom soup or cream of onion soup for a flavor twist.
Swap in your favorite frozen or fresh vegetables carrots, mushrooms, peas, corn, or even diced potatoes!
Nutrition (Per Serving):
Calories: 645 kcal
Carbs: 59g
Protein: 42g
Fat: 26g
Fiber: 4g
Sodium: 2066mg
Quick Overview:
Prep Time: 10 minutes
Cook Time: 4–8 hours
Total Time: 4 hours 10 minutes
Servings: 6
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