Who doesn't love pot pie? Try this delicious Chicken Biscuit Pot Pie simplified and made in the slow cooker. 6 Hearty Servings for 8 Freestyle Points.
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
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.
Cover with lid and cook on high for 4-5 hours or on low for 6-8 hours.
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 parsley, add before serving.
This serves 6 people with 1 biscuit + chicken filling for 8 Freestyle Points. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/delicious-weight-watchers-freestyle-slow-cooker-recipes/