Chicken Pot Pie with Tube Refrigerated Biscuits

Serves 8 in about 4 hours. Poultry seasoning goes in first, and milk finishes the pot.

Ingredients

• 3 chicken breasts (boneless-skinless)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 ½ teaspoons garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon poultry seasoning (or sage, rosemary, thyme)
• ½ yellow onion diced
• ¾ cup diced celery
• 3 medium potatoes (1 lb, peeled & diced)
• 16 oz bag frozen mixed vegetables
• 1 10.5 oz can cream of chicken soup (or use homemade)
• 1 cup milk
• ½ cup chicken broth
• 16 oz tube refrigerated biscuits (8 flaky layers style)

Method

1. Set chicken breasts in the slow cooker and sprinkle on the salt, black pepper, garlic powder, onion powder, poultry seasoning.
2. Stir in the onion, celery, potatoes, and frozen mixed vegetables.
3. In a bowl, whisk together the cream of chicken soup, milk, and chicken broth until smooth. Then pour over the vegetables and mix, but don't disturb the chicken at the bottom.
4. Set the lid on the crock and cook on low for 6-8 hours or high for 3-4 hours.
5. About 20 minutes before serving, heat the oven and bake the biscuits as the package says.
6. Lift out the chicken and shred it. Tip in it back into the slow cooker and stir to combine everything.
7. Plate hot with a biscuit on top of each serving.

More slow cooker ideas are in the slow cooker collection.