Ingredients
2 c. carrots, peeled and chopped
1 medium yellow onion, chopped
1 bag frozen peas
1 bag frozen corn (or 1 can corn, drained)
2 lb. boneless skinless chicken breasts
3 (10-oz.) cans condensed cream of chicken soup
3 c. water
kosher salt
Freshly ground black pepper
1 tsp. garlic powder
1 tube refrigerated biscuit dough (such as Pillsbury Grands Buttermilk biscuits)
Preparation
Step 1Pour carrots, onion, peas and corn into the slow cooker. Chop chicken breasts into bite-sized pieces and add to the slow cooker, along with soup and water. Season with salt, pepper and garlic powder and stir.Step 2Cover with lid and cook on high for 4 to 5 hours (or on low for 6 to 8).Step 3Once time is almost up, preheat oven to 350°. Turn off slow cooker and place all of the biscuit dough pieces side by side on top of the chicken mixture. Remove the ceramic, inner part of the slow cooker (the bowl) and place it in the oven for 12 to 15 minutes, or until the tops of the biscuits are golden. Ladle chicken pot pie into bowls and serve.
If you have left overs, store them in an airtight container and it’ll keep in the fridge for up to 4 days. Make sure to reheat in the oven to bring life back into that biscuit topping. If you tried out this recipe let us know how it went in the comments below!
