Chicken Pot Pie

By á-331

Ingredients

• 4 chicken breasts
• 1 yellow onion, chopped
• 1 1/2 cups chopped carrots
• 1 1/2 cups sliced celery
• 1/4 cup flat-leaf parsley, chopped
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp each of salt and pepper
• 8 oz chicken flavored cooking stock
• (2) 10.5 oz cans cream of chicken soup
• 1 1/2 cup frozen peas
• 1 1/2 cup frozen corn
• 16.3 oz can big refrigerated biscuits (8 count)

Preparation

Step 1

1. Place chicken breasts in a large slow cooker. Add onion, carrots, celery, parsley, paprika, oregano, salt and pepper. Pour chicken stock and chicken soup over top. Stir mixture on top of chicken, cover crockpot and set to cook for 8 hours on low or 4 hours on High heat

2. Thirty minutes before cook time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks and return shredded meat to crockpot. Add peas and corn, mix well, and let cook for the remaining 30 minutes

3. Bake biscuits in oven according to pkg directions and serve one on top of each Chicken Pot Pie serving