Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
If you are looking for a new and easy dish to try for today’s lunch or dinner, then you have got to give this one a try! You will surely love this Chicken Pot Pie, I’m telling you! It is already mouth-watering to look at. Wait until you taste it! As perfect as this recipe is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to take this recipe to the next level! Have a beautiful day, friends, and I hope you all love and appreciate this very simple recipe today. Enjoy!
Ingredients:
1 yellow onion, chopped
1 ½ c chopped carrots, chopped
1 ½ c sliced celery, chopped
¼ c fresh parsley leaves, chopped
1 tsp paprika
1 tsp dried oregano
1 tsp salt
1 tsp pepper
1 c chicken stock
2 cans (10.5 oz) cream of chicken condensed soup
1 to 3 boneless skinless chicken breasts, totalling 2 pounds
1 ½ c frozen peas
1 can (15 oz) corn
1 can (16.3 oz) refrigerated biscuits, baked
Directions:
In a slow cooker, add the carrots, celery, onion, oregano, parsley, paprika, chicken stock, chicken soup, salt, and pepper. Stir until well mixed and thick.
Place the chicken breasts over the mixture. Spoon the sauce on top of the chicken until well coated.
Cover the slow cooker and cook for about 8 hours on low heat.
Remove the chicken breasts 30 minutes before the cooking time ends.
Use two forks to shred them into small pieces.
Put the chicken breasts back to the slow cooker as well as the corn and peas. Stir until well combined.
Ladle into serving bowls.
Top each serving with a biscuit.
Serve and enjoy!
[penci_recipe]