UPDATED WITH NEW (2022) WW POINTS
I LOVE that we can still have our favorite homestyle comfort meals on WW and lose weight.
This Healthy & Easy Slow Cooker Chicken Pot Pie with Biscuits is the ULTIMATE comfort food recipe. And this version in the slow cooker is my kind of dinner to make during the busy school weeknights.
What’s better than a thick chicken stew topped with a butter biscuit? And you get lots of vegetables in one serving of this Chicken Pot Pie with Biscuit recipe.
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Slow Cooker with Removable Ceramic Bowl
Healthy + Easy Slow Cooker Chicken Pot Pie with Biscuits
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
1/2 Teaspoon Each of Salt + Fresh Ground Pepper
6 Pillsbury Reduced Fat Biscuits
Fresh Parsley, Optional
Slow Cooker with Removable Ceramic Bowl
DIRECTIONS:
- 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, add fresh parsley before serving.
- This serves 6 people with 1 biscuit + 1 1/3 cups of chicken filling. On the WW Program, each serving is 7 Points. Enjoy!
RELATED: WW EASY SLOW COOKER LEMONY CHICKEN PICCATA RECIPE
PRINTABLE:
- 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
- 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, add fresh parsley before serving.
- This serves 6 people with 1 biscuit + 1⅓ cups of chicken filling. On the WW Program, each serving is 7 Points. Enjoy!
RELATED: THE BEST PUMPKIN BUTTER RECIPES EVER – MADE IN THE SLOW COOKER, STOVETOP OR INSTAPOT!
Want some more tastefully delicious WW Slow Cooker recipes, you can find them all right here:
