Ingredients

The following ingredients have 4 Servings
  • 3 boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1 onion (diced)
  • 2 russet potatoes (peeled and cubed)
  • 16 ounces frozen mixed vegetables
  • 10.5 ounces cream of chicken soup (1 standard can)
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon poultry seasoning
  • 16 ounces Grands Biscuits (8-count package)

Instruction

  • Spray the slow cooker insert with nonstick cooking spray.
  • Add the chicken, onion, potatoes, and frozen vegetables.
  • In a medium bowl, whisk together the cream of chicken soup, milk, salt, pepper, and poultry seasoning. Pour this mixture into the slow cooker and stir until well combined.
  • Cook on low for 6-8 hours or high for 3-4 hours.
  • Preheat the oven to 350°F. Carefully, remove the insert from the slow cooker. Arrange the biscuits over the pot pie filling.
  • Bake in the oven for 30-40 minutes until the biscuits are golden and cooked through. Serve and enjoy!