Recipe Slow-Cooker Chicken Pot Pie , By Melissa C. Klein | Healthy Dinner Recipes Easy .
This is the perfect chicken pot pie recipe and can be made in your slow cooker!
Prep Time: 10 minutes
Cook time: 240 minutes
Total time: 250 minutes
Servings: 6 Servings
• 1 pound boneless, skinless chicken breasts
• 1 small onion, diced
• 3½ celery stalks, diced
• 2 (10.5-ounce) cans Campbell's Healthy Request condensed cream of chicken soup
• 1 cup fat-free milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 (16-ounce) bag frozen mixed vegetables, thawed
• 2 tablespoons chopped fresh parsley
• 1 (12-ounce) can Pillsbury Grands! Jr. Golden Layers Flaky Biscuits
• Place the chicken breasts in a slow cooker. Top the chicken with the onion and celery.
• In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and pepper and whisk until mixed well. Pour the mixture into the slow cooker.
• Cover and cook on high heat for 4 hours or on low heat for 8 hours.
• About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the vegetables and parsley. Cook for an additional 30 minutes.
• . . .
Read More this full recipes at Recipe Slow-Cooker Chicken Pot Pie
This is the perfect chicken pot pie recipe and can be made in your slow cooker!
Prep Time: 10 minutes
Cook time: 240 minutes
Total time: 250 minutes
Servings: 6 Servings
INGREDIENTS:
• 1 pound boneless, skinless chicken breasts
• 1 small onion, diced
• 3½ celery stalks, diced
• 2 (10.5-ounce) cans Campbell's Healthy Request condensed cream of chicken soup
• 1 cup fat-free milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 (16-ounce) bag frozen mixed vegetables, thawed
• 2 tablespoons chopped fresh parsley
• 1 (12-ounce) can Pillsbury Grands! Jr. Golden Layers Flaky Biscuits
INSTRUCTIONS:
• Place the chicken breasts in a slow cooker. Top the chicken with the onion and celery.
• In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and pepper and whisk until mixed well. Pour the mixture into the slow cooker.
• Cover and cook on high heat for 4 hours or on low heat for 8 hours.
• About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the vegetables and parsley. Cook for an additional 30 minutes.
• . . .
Read More this full recipes at Recipe Slow-Cooker Chicken Pot Pie
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