Slow-Cooker Chicken Pot Pie

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) Pillsbury™ Grands!™ buttermilk biscuits

1

bag (12 oz) frozen mixed vegetables

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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 chicke

source:https://www.tablespoon.com/recipes/slow-cooker-chicken-pot-pie/86958af8-3733-4da1-a5dd-4e6ed9ba4576?utm_medium=social&utm_source=pinterest&utm_campaign=dinner&utm_content=chicken&crlt.pid=camp.trh8agzuk7sy

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