Simplify dinner with this easy Crockpot Chicken Pot Pie. Tender chicken, veggies, and creamy sauce make a perfect family meal.

Scale

4 boneless, skinless chicken breasts (about 2½ lbs)

2 tsp dried oregano

1½ tsp garlic powder

1½ tsp salt

1 tsp cracked black pepper

½ tsp smoked paprika

1 large yellow onion, diced

3 cups frozen mixed vegetables

1 can cream of chicken soup (10.5 oz)

1 can cream of celery soup (10.5 oz)

½ cup chicken broth

½ cup heavy cream

1 can Grands biscuits (8 count)

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1. Place chicken in slow cooker and season with spices.

2. Add onion and frozen vegetables.

3. Whisk soups with broth and pour over.

4. Cover and cook on low 5–7 hours or high 3–4 hours.

5. Remove chicken, shred, and return to pot.

6. Stir in heavy cream and keep warm.

7. Bake biscuits and serve pot pie with biscuits on top.

Store leftovers in an airtight container for up to 3 days.

Freeze for up to 3 months. Thaw before reheating.

For extra flavor, add thyme or rosemary.