Crock Pot Chicken Pot Pie

By spend with pennies

Ingredients

1 tablespoon olive oil
1 onion (diced)
1 ½ pounds boneless skinless chicken breasts (diced)
2 small russet potatoes (peeled and diced)
10.5 ounces condensed cream of celery soup (1 can)
10.5 ounces condensed cream of chicken soup (1 can)
¼ cup half and half (or milk)
½ teaspoon poultry seasoning
¼ teaspoon black pepper (or to taste)
3 cups frozen mixed vegetables (thawed)
1 tablespoon fresh parsley (chopped)
8 baked biscuits (homemade or refrigerated)

Prep Time20mins
Cook Time300mins
Servings8

Instructions

Heat olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until softened.

Add chicken, potato, and cooked onion to a 4QT slow cooker.

In a small bowl, combine cream of celery soup, cream of chicken soup, half and half, poultry seasoning, and pepper. Stir into chicken mixture.

Cover and cook on high for 4 hours or low for 7 hours until chicken is cooked through and potatoes are tender. Add mixed vegetables and cook for 1 hour more.

Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.

Stir fresh parsley into pot pie mixture, spoon into bowls, and top with biscuits.