Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 1/2 pounds)
- 2 teaspoons dried oregano
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon smoked paprika
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 (16.3 ounce) can Grands or jumbo biscuits (8 count)
Instructions
- Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
- Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
- Add the onion in an even layer, then top with the frozen vegetables.
- In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.
- Pour the soup mixture over the ingredients in the slow cooker.
- Cover and cook on high for 3-4 hours or low for 5-7 hours or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it using two forks or meat claws.
- Return the meat to the slow cooker and add the heavy cream. Stir to combine, and turn the temperature to warm while the biscuits bake.
- Bake the biscuits according to the package directions.
- Serve the chicken pot pie warm with freshly baked biscuits.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Store the biscuits separately at room temperature.
- Reheat in the slow cooker on high, on the stovetop over medium heat, or in the microwave.
- Freeze for up to 3 months in an airtight container. Cool completely before freezing, then thaw in the refrigerator before reheating.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American