Description
Tender shredded chicken, mixed vegetables, and creamy gravy cook together in the slow cooker, then each serving gets topped with a warm, fluffy biscuit.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cans cream of chicken soup, 10.5 ounces each
- 1 can cream of celery soup, 10.5 ounces
- 12 ounces frozen mixed vegetables
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
- Nonstick cooking spray
- 1 can homestyle refrigerated biscuits, 16.3 ounces
Instructions
- Coat the inside of a 6-quart slow cooker with nonstick cooking spray.
- Arrange the chicken in a single layer across the bottom of the slow cooker.
- Season the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper.
- Spoon the cream of chicken soup and cream of celery soup evenly over the chicken.
- Scatter the frozen mixed vegetables over the soup.
- Sprinkle the remaining garlic powder, onion powder, and black pepper over the vegetables.
- Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until the chicken reaches 165°F and shreds easily.
- Bake the biscuits according to the package directions during the final 15 to 20 minutes of cooking.
- Shred the chicken with two forks and stir it into the vegetables and creamy gravy.
- Serve the hot chicken pot pie filling with a warm biscuit on top or along the side.
Notes
- Store the filling and biscuits separately for the best texture.
- Refrigerate the filling in an airtight container for up to 5 days.
- Store biscuits at room temperature for up to 3 days or refrigerate them for up to 1 week.
- Freeze the cooled filling without the biscuits for up to 3 months.
- Thaw frozen filling in the refrigerator for about 24 hours before reheating.
- Cream of mushroom or cream of onion soup can replace the cream of celery soup.
- Fresh or frozen carrots, peas, corn, green beans, mushrooms, celery, or onions may be used.
- Taste the finished filling before adding salt because condensed soup contains substantial sodium.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Crockpot Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 645
- Sugar: 4
- Sodium: 2066
- Fat: 26
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0.02
- Carbohydrates: 59
- Fiber: 4
- Protein: 42
- Cholesterol: 115