Each bowl of this easy, flavorful slow-cooker chicken potpie is topped with a fluffy biscuit.
Ingredients
- 2 pounds boneless skinless chicken breasts, cubed
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1 cup 2% milk
- 2 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 1 celery rib, sliced
- 1-1/2 teaspoons garlic powder
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2-1/2 cups frozen mixed vegetables (about 12 ounces), thawed
- 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Instruction
- Combine the first 10 ingredients in a greased 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is no longer pink, 4-1/2 to 5 hours. Stir in mixed vegetables; cook 30 minutes longer.
- Meanwhile, bake biscuits according to package directions. Spoon chicken mixture into bowls; top with biscuits.
