Slow-Cooker Chicken Pot Pie

  • Prep 30 min
  • Total 5 hr 0 min
  • Servings 4

Ingredients

  • 4 boneless skinless chicken breasts, cut into 1-inch pieces
  • 3/4 cup sliced celery
  • 1 white onion, diced finely (about 1 cup)
  • 2 cans (14.5 oz each) cream of chicken soup
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
  • 1 bag (12 oz) frozen mixed vegetables

Steps

  • 1
    Spray a 4- to 6-quart slow cooker with cooking spray. Add the cubed chicken to the slow cooker and top with the celery and onion.
  • 2
    Sprinkle with celery seed, poultry seasoning and pepper. Pour the cream of chicken soup over the vegetables and cook on low for 4 hours, or until chicken is done.
  • 3
    Stir in the frozen vegetables and cook for an additional 30 minutes or until vegetables are heated through.
  • 4
    While vegetables are cooking, preheat oven to 350°F and bake biscuits for 13-15 minutes.
  • 5
    To serve, spoon some chicken filling onto a plate or bowl and top with a biscuit that has been split in half.

Nutrition Facts

Serving Size: 1 Serving
Calories
780
Calories from Fat
270
Total Fat
30g
47%
Saturated Fat
11g
53%
Trans Fat
1/2g
Cholesterol
125mg
41%
Sodium
2450mg
102%
Potassium
590mg
17%
Total Carbohydrate
76g
25%
Dietary Fiber
4g
18%
Sugars
14g
Protein
51g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
4 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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