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Slow Cooker Chicken Pot Pie

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Ingredients:

1 Yellow Onion, chopped
1 1/2 Cups Carrots, diced
1 1/2 Cups Celery, chopped
1/4 Cup Fresh Parsley Leaves, chopped
1 Tsp Paprika
1 Tsp Dried Oregano
1 1/2 Tsp Salt
1 Tsp Black Pepper
1 Cup Chicken Stock
2 Cans (10.5oz) Condensed Cream of Chicken Soup
2 lbs Boneless Skinless Chicken Breasts
1 Cup Frozen Peas
15 oz Can Corn, drained
1 Can Refrigerated Biscuits

Directions:

  1. Place the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine.
  2. Add the chicken breasts and spoon the mixture over the chicken to coat.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours or until the chicken reaches an internal temperature of 165 degrees F.
  4. Remove the chicken to a cutting board and shred with forks. Return to the slow cooker and stir to combine.
  5. Add the peas and corn and stir to combine. Cook on low for an additional 30 minutes.
  6. During the last 30 minutes of cooking, bake the biscuits according to package instructions. Once ready to serve, ladle into bowls and add one biscuit on top. Enjoy!
Course: Dinner, Entree, Lunch, Poultry, Soup
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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