Ingredients
1onion,large, diced
1russet potato,large, peeled and diced
3chicken breasts,skinless, boneless, diced
10½ozcream of celery soup
10½ozcream of chicken soup
1cupchicken broth,low sodium
1tbspfresh parsley
½tsppoultry seasoning
black pepper,to taste
3cupsmixed vegetables,frozen, defrosted
8biscuits,baked, homemade or refrigerated
Preparation
Add onion, potato, and chicken to a 4-quart slow cooker.
In a small bowl, combine the cream of celery soup, cream of chicken soup, broth and seasonings.
Stir the soups into the chicken mixture, then cook on High for 4 hours or Low for 7 hours.
Add the mixed vegetables, then cook 1 hour more.
Bake biscuits as directed in recipe or on refrigerated biscuit container.
Stir the pot pie mixture, then spoon into bowls.
Top with biscuits, serve, and enjoy!
