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Crockpot Chicken Pot Pie
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
4 boneless skinless chicken breasts
1 yellow onion, chopped
1-1/2 cups carrots, chopped
1-1/2 cups celery sliced
1/4 cup Italian parsley chopped
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
8 ounces chicken stock
21 ounces cream of chicken soup
1-1/2 cups peas frozen
1-1/2 cups corn frozen
16.3 oz refrigerated biscuits 8 count
Place chicken breasts, onion, carrots, celery, Italian parsley chopped, paprika, oregano, salt, pepper, chicken stock and chicken soup in the crockpot and stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours.
Thirty minutes before cook time is up, remove chicken breasts and shred the meat using two forks and return to crockpot. Add peas and corn, stir everything to combine and let cook for the remaining 30 minutes.
Bake your biscuits according to the package directions.
Serve warm and top each bowl with a biscuit with serving. Enjoy!
Serving: 1g | Calories: 469kcal | Carbohydrates: 51g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1288mg | Potassium: 1325mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5001IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 3mg
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