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Crock Pot Chicken Pot Pie

Writer's picture: Jenn ClaytonJenn Clayton

Tender chicken, hearty veggies and a creamy gravy! Topped with a yummy biscuit!

RECIPE:
RECIPE:

2 lbs boneless, skinless chicken breasts, or thighs

2 (10.5 oz) cans low-fat cream of chicken soup

1 (10.5 oz) can low-fat cream of celery soup

12 oz frozen mixed vegetables

2 teaspoons garlic powder, divided

2 teaspoons onion powder, divided

2 teaspoons black pepper, divided

1 (16.3 oz) can homestyle biscuits


Spray liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder and black pepper.

Cover chicken breast with cream of chicken soup and cream of celery soup.

Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper, over the top of the vegetables.

Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.

15 to 20 minutes before serving, bake the biscuits according to the package directions. 

A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.

Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.

8 Servings:

10 points each

349 calories

7g fat

10g carbs

27g protein




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