Slimmed Down       Slow Cooker      Chicken Pot Pie

Ingredients

• 2-3 lbs or 3 large boneless, skinless chicken breasts
• 1 package frozen onion and celery, diced mix
• 2 (10.5-ounce) cans 98% Fat Free condensed cream of chicken soup
• 1 (10.5-ounce) can 98% Fat Free condensed cream of celery or cream of potato soup
• 1 teaspoon Mrs. Dash Garlic & Herb seasoning
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 (16-ounce) bag frozen mixed vegetables
• 1 (16-ounce) can Pillsbury® Grands!® Golden Layers Flaky Biscuits

Instructions

1. Place a liner and the chicken breasts in a slow cooker. Top the chicken with the onion and celery mix.
2. In a small bowl, combine the chicken and cream soup, Mrs. Dash, thyme, salt and pepper and whisk until mixed well. Pour the mixture into the slow cooker.
3. Cover and cook on high heat for 4 hours or on low heat for 8 hours.
4. About 1 hour before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the mixed vegetables.
5. Open and place uncooked biscuits on top of the chicken mixture.
6. Cook for an additional hour or longer without lid until biscuits are golden brown. It may a little longer than one hour to fully cook biscuits.
7. To serve, place a heaping 1 cup of the chicken mixture topped with a biscuit in each bowl.

Nutrition Information