Ingredients
Scale
- 4 frozen chicken breasts
- 1 teaspoon dried minced onion
- ½ teaspoon poultry seasoning
- salt and pepper, to taste (about half a teaspoon each)
- 2 (10 ounce) cans cream of chicken soup
- 3–4 russet potatoes, diced into one-inch chunks
- 2 cups frozen peas and carrots
- ½ cup heavy cream
- 1 can refrigerated biscuits
Instructions
- Place frozen chicken breasts in the slow cooker. Season with dried onion, poultry seasoning, salt, and pepper.
- Pour the cream of chicken soup over the chicken.
- Add diced potatoes. Cover and cook on low for 6 hours, until potatoes are tender and chicken is cooked.
- Shred or dice the chicken and return it to the slow cooker.
- Stir in frozen peas and carrots.
- Pour in heavy cream and stir. Cover and cook for an additional 20-30 minutes.
- Prepare biscuits according to package directions while the mixture finishes cooking.
- Serve the chicken pot pie mixture over the split biscuits.
Notes
- You can use fresh or thawed chicken; adjust cooking time accordingly.
- Homemade or frozen biscuits work as a substitute for canned.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of recipe with one biscuit
- Calories: 520
- Sugar: 8g
- Sodium: 1180mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg