Ingredients
Scale
- 2–3 chicken breasts or thighs
- 1 bag frozen mixed veggies
- 2 cans cream of chicken soup
- 1 cup chicken broth
- 1 diced onion (optional)
- Salt, to taste
- Pepper, to taste
- Parsley, to taste
- Refrigerated biscuits
Instructions
- Place chicken in the crock pot.
- Add frozen mixed veggies on top of the chicken.
- Pour the cream of chicken soup and chicken broth over the mixture.
- Sprinkle salt, pepper, and parsley; do not stir.
- Cover and cook on LOW for 5-6 hours.
- Shred the chicken with two forks within the pot.
- Bake biscuits according to package instructions.
- Serve the chicken pot pie filling in bowls topped with a biscuit.
Notes
For best results, add seasonings at the end to enhance their flavors. Leftover filling is perfect for wraps or over baked potatoes.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free biscuits)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg