Crock Pot Chicken Pot Pie 

This Crock Pot Chicken Pot Pie offers a comforting and hearty meal with minimal preparation. Tender chicken and vegetables are simmered in a creamy sauce, and topped with a warm, flaky biscuit. It's the perfect dish for busy weeknights or cozy weekends.

Full Recipe:

Ingredients

• 3 boneless, skinless chicken breasts

• 1 can (10.5 oz) cream of chicken soup

• 1 cup milk

• ½ onion, chopped

• 4 potatoes, peeled and diced

• 16 oz bag frozen mixed vegetables

• ½ cup chopped celery

• 1 tsp garlic powder

• ½ tsp poultry seasoning

• 1 tsp salt

• ½ tsp pepper

• 1 can (16 oz) Grands! biscuits (8 count)

Directions

1. Place the chicken breasts in the bottom of the slow cooker.

2. Add the cream of chicken soup and milk over the chicken.

3. Layer the chopped onion, diced potatoes, frozen mixed vegetables, and chopped celery on top.

4. Sprinkle the garlic powder, poultry seasoning, salt, and pepper over the ingredients.

5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

6. About 30 minutes before serving, bake the biscuits according to the package directions.

7. Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.

8. Stir everything to combine, and serve hot with a biscuit on top.

Nutritional Information (per serving)

• Calories: 459 kcal

• Carbohydrates: 60 g

• Protein: 19 g

• Fat: 17 g

• Saturated Fat: 4 g

• Trans Fat: 1 g

• Cholesterol: 34 mg

• Sodium: 1,170 mg

• Potassium: 877 mg

• Fiber: 5 g

• Sugar: 5 g

• Vitamin A: 3,068 IU

• Vitamin C: 13 mg

• Calcium: 107 mg

• Iron: 4 mg