Healthy Slow Cooker Chicken Pot Pie with Biscuits Made Simple
Author: 
Recipe type: Dinner
Cuisine: Homestyle/Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 Cup Each Diced Carrots + Onion
  • 1 Bag (12 oz) Each of Frozen Peas + Frozen Sweet Corn (Can used canned)
  • 2 Pounds of Boneless Skinless Chicken Breasts - Cut into Chunks
  • 2 Cans of Campbell's 98% Reduced Fat Cream of Chicken Soup + 2 Cups of Water
  • 1 Teaspoon Each of Garlic Powder + Dried Parsley
  • ½ Teaspoon Each of Salt + Fresh Ground Pepper
  • 6 Pillsbury Reduced Fat Biscuits
  • Fresh Parsley, Optional
  • Slow Cooker with Removable Ceramic Bowl

Instructions
  1. Place carrots, onion, peas and corn into the slow cooker. Add cut up chicken breasts. Pour in soup and water. Add all seasonings. Stir to combine.
  2. Cover with lid and cook on high for 4-5 hours or on low for 6-8 hours.
  3. When time is almost up, preheat oven to 350 degrees. Turn off slow cooker and put the 6 biscuits side by side on top of chicken soup mixture. Remove ceramic part of the slow cooker and place in the oven for 12-15 for the biscuits to cook and brown. If using, add fresh parsley before serving.
  4. This serves 6 people with 1 biscuit + 1⅓ cups of chicken filling. On the WW Program, each serving is 7 Points. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/crockpot-chicken-pot-pie-with-biscuits-dinner-ideas-dinner-recipes-chicken-recipes/