Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 ½ 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 oz) can condensed cream of chicken soup
- 1 (10.5 oz) can condensed cream of celery soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 (16.3 oz) can Grands or jumbo biscuits (8 count)
Instructions
- Place chicken breasts in the bottom of a 5-quart or larger slow cooker.
- Sprinkle oregano, garlic powder, salt, pepper, and paprika over chicken.
- Add onion in an even layer, then top with frozen vegetables.
- In a bowl, whisk cream of chicken soup, cream of celery soup, and chicken broth until combined. Pour into slow cooker.
- Cover and cook on HIGH for 3–4 hours or LOW for 5–7 hours, until chicken reaches 165°F.
- Remove chicken, shred with forks, and return to slow cooker.
- Add heavy cream, stir, and keep on WARM while biscuits bake.
- Bake biscuits according to package directions.
- Serve pot pie warm with biscuits.
Notes
- Store leftovers in an airtight container up to 3 days (refrigerated). Store biscuits separately at room temp.
- Leftovers freeze up to 3 months. Thaw in fridge before reheating.
- Reheat in slow cooker on HIGH, stovetop, or microwave.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American