No need to fuss with this Hands-Off Pot Pie! You can just let your slow cooker do the work! The saucy filling is creamy, thick, and savory, with plenty of succulent chicken and fresh vegetables mixed right in. And you don’t even need to worry about making a crust! Hands-Off Pot Pie lets you use a buttery biscuit in place of a crust, ready to dip or pile high with pot pie filling goodness! Hands off and forks up!
Ingredients
- 1 large onion, diced
- 1 large russet potato, peeled and diced
- 3 chicken breasts, boneless and skinless, diced
- 1 (10.5-ounce) can cream of celery soup
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 tablespoon fresh parsley
- 1/2 teaspoon poultry seasoning
- black pepper, to taste
- 3 cups frozen mixed vegetables, thawed
- 1 (8-count) tube refrigerated biscuits, can substitute homemade biscuits
Directions
Step 1 –In a 4-quart slow cooker, add the onions, the potatoes, and the diced chicken.
Step 2 –In a small bowl, add the cream of celery soup, the cream of chicken soup, the broth, the parsley, the poultry seasoning, and the black pepper and stir to combine.
Step 3 –Add the soup mixture to the chicken mixture in the slow cooker.
Step 4 –Cover and cook until the chicken is cooked through to an internal temperature of 165 degrees F, about 4 hours on high or 7 hours on low.
Step 5 –Add the mixed vegetables to the slow cooker and cook until the veggies are bright, about 1 hour.
Step 6 –Bake the biscuits according to the package directions.
Step 7 –Stir the pot pie mixture and pour it into serving bowls.
Step 8 –Serve with the biscuits.
