Slow Cooker Chicken Pot Pie

By carolync

Recipe by Girl Who Ate Everything

Ingredients

• 4 4 1-inch boneless skinless chicken breasts, cut into 1-inch pieces
• 3/4 3/4 3/4 cup sliced celery
• 1 1 1 white onion, diced finely (about 1 cup)
• 2 2 ounce) cans 2 (14.5 ounce) cans cream of chicken soup
• 1/4 1/4 1/4 teaspoon celery seed
• 1/4 1/4 1/4 teaspoon poultry seasoning
• 1/4 1/4 1/4 teaspoon black pepper
• 1 1 ounce) can 1 (16.3 ounce) can Pillsbury Grands buttermilk biscuits
• 1 1 ounce) bag 1 (12 ounce) bag Green Giant Valley Fresh Steamers

Details

Servings 4
Cooking time 300mins
Adapted from tablespoon.com

Preparation

Step 1

1
Spray a 4-6 quart slow cooker with cooking spray. Add the cubed chicken to the slow cooker and top with the celery and onion.

2
Sprinkle celery and onion with celery seed, poultry seasoning, and pepper. Pour the cream of chicken soup over the vegetables and cook on low for 4 hours.

3
After 4 hours or when chicken is done, stir in the frozen vegetables and cook for an additional 30 minutes or until vegetables are heated through.

4
While vegetables are cooking, preheat oven to 350 degrees and bake biscuits for 13-15 minutes.

5
To serve, spoon some chicken filling on a plate or bowl and top with a biscuit that has been split in half.