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

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.Â
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
Original Recipe: https://easydinnerideas.com/wprm_print/crock-pot-chicken-pot-pie
YouTube Video: https://youtu.be/RdgrBjHBpbU
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