Crock Pot Chicken Pot Pie

Name: Crock Pot Chicken Pot Pie
Total time: 320 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon olive oil; 1 yellow onion (diced); 1 ½ pounds boneless skinless chicken breasts (diced); 2 small russet potatoes (peeled and diced); 10.5 ounces condensed cream of celery soup (1 can); 10.5 ounces condensed cream of chicken soup (1 can); ¼ cup half and half (or milk); ½ teaspoon poultry seasoning; ¼ teaspoon black pepper (or to taste); 3 cups frozen mixed vegetables (thawed); 1 tablespoon chopped fresh parsley; 8 baked biscuits (homemade or refrigerated)

A savory dish featuring juicy chicken in a rich, creamy sauce and served with baked biscuits.

⏱️ 320 min 🔪 Prep: 20 min 🔥 Cook: 300 min 📊 Hard ⭐ 4.9 (208) 👁️ 26 views

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Foto: Spend With Pennies

Ingredients

8 servings

1 tablespoon olive oil
1 yellow onion (diced)
1 ½ pounds boneless skinless chicken breasts (diced)
2 small russet potatoes (peeled and diced)
10.5 ounces condensed cream of celery soup (1 can)
10.5 ounces condensed cream of chicken soup (1 can)
¼ cup half and half (or milk)
½ teaspoon poultry seasoning
¼ teaspoon black pepper (or to taste)
3 cups frozen mixed vegetables (thawed)
1 tablespoon chopped fresh parsley
8 baked biscuits (homemade or refrigerated)

Steps

Heat olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until softened.
Add chicken, potato, and cooked onion to a 4QT slow cooker.
In a small bowl, combine cream of celery soup, cream of chicken soup, half and half, poultry seasoning, and pepper. Stir into chicken mixture.
Cover and cook on high for 4 hours or low for 7 hours until chicken is cooked through and potatoes are tender. Add mixed vegetables and cook for 1 hour more.
Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.
Stir fresh parsley into pot pie mixture, spoon into bowls, and top with biscuits.