Ingredients

The following ingredients have 8 Servings
  • 1 large onion (diced)
  • 1 large russet potato (peeled and diced)
  • 3 skinless boneless chicken breasts (diced)
  • 1 can cream of celery soup (10 ½ ounces)
  • 1 can cream of chicken soup (10 ½ ounces)
  • 1 cup low sodium chicken broth
  • 1 tablespoon fresh parsley
  • ½ teaspoon poultry seasoning
  • black pepper (to taste)
  • 3 cups frozen mixed vegetables (defrosted)
  • 8 baked biscuits (homemade or refrigerated)

Instruction

  • Add onion, potato, and chicken to a 4QT slow cooker.
  • In a small bowl, combine cream of celery soup, cream of chicken soup, broth and seasonings. Stir into chicken mixture and cook on high 4 hours or low 7 hours.
  • Add mixed vegetables and cook 1 hour more.
  • Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.
  • Stir pot pie mixture, spoon into bowls and top with biscuits.