Ingredients
Chicken and Vegetables
- 1.5 pounds chicken breast (boneless and skinless)
- 4 cups red potatoes (washed, semi peeled, and cubed)
- 12 oz mixed veggies (frozen)
- ½ medium onion (chopped)
Soup and Seasoning
- 2 cans (21 oz each) cream of chicken soup
- ⅓ cup chicken broth
- 1 tsp paprika
- ½ tsp thyme
- ½ tsp garlic powder
- Salt and pepper to taste
Topping
- 16 oz grands biscuits
Instructions
- Prepare the Ingredients: Place the chicken breasts, cubed red potatoes, frozen mixed vegetables, and chopped onion into your slow cooker, distributing them evenly.
- Mix Soup and Seasonings: In a separate bowl, whisk together the two cans of cream of chicken soup, chicken broth, paprika, thyme, garlic powder, salt, and pepper until smooth. Pour this mixture over the ingredients in the slow cooker.
- Cook the Mixture: Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours until the chicken is fully cooked and the vegetables are tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Prepare Biscuits: Follow package instructions to bake the grands biscuits until golden and flaky, typically in the oven.
- Assemble and Serve: Serve the hot chicken pot pie mixture topped with the freshly baked biscuits and enjoy this comforting dish.
Notes
- You can substitute mixed veggies with fresh vegetables like carrots, peas, and corn if preferred.
- If you want a thicker filling, reduce the chicken broth slightly or cook uncovered in the last 30 minutes.
- Use store-bought or homemade biscuits depending on your preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
