Slow Cooker Chicken Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
* Chicken Breast, no skin, 32 ounces (remove) * *Onion powder, 1 tbsp (remove) * Pepper, black, 1 tsp (remove) * *Campbell's Cream of Chicken Soup (98% fat free), 2.687 cup (remove) * *Heart Smart Bisquick (mix only), 4.5 cup (remove) * Milk, 1%, 1.66 cup (remove) * *Mixed Vegetables (Broccoli, Cauliflower, Carrots) Birds Eye - 87g, 4 cup (remove) * Campbells Cream of Chicken with Herb (1/2 cup), 5 serving (remove)
# Place chicken in 3.5 to 4 quart slow cooker.
# Mix soups in bowl and add onion powder and black pepper. Mix until smooth; pour over chicken.
# Place chopped celery over gravy mixture.
# Cover and cook on LOW heat setting 8 to 10 hours.
# About 30 minutes before serving, make and bake biscuits using Bisquick mix and milk as directed on package.
# While biscuits are cooking, gently stir frozen vegetables into chicken mixture, breaking meat apart as well. Increase heat setting to HIGH. Cover and cook 15 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user LISTLOADRUN.
# Mix soups in bowl and add onion powder and black pepper. Mix until smooth; pour over chicken.
# Place chopped celery over gravy mixture.
# Cover and cook on LOW heat setting 8 to 10 hours.
# About 30 minutes before serving, make and bake biscuits using Bisquick mix and milk as directed on package.
# While biscuits are cooking, gently stir frozen vegetables into chicken mixture, breaking meat apart as well. Increase heat setting to HIGH. Cover and cook 15 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user LISTLOADRUN.
Nutritional Info Amount Per Serving
- Calories: 250.8
- Total Fat: 5.0 g
- Cholesterol: 39.1 mg
- Sodium: 864.0 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 1.5 g
- Protein: 18.1 g
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