Slow Cooker Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Slow Cooker Chicken Pot Pie calories by ingredient


Introduction

double portion of this recipe
http://recipes.sparkpeople.com/recipe-
detail.asp?recipe=187337 made for office crockpot lunching
Other changes to original recipe are we made it with white meat chicken, no celery double portion of this recipe
http://recipes.sparkpeople.com/recipe-
detail.asp?recipe=187337 made for office crockpot lunching
Other changes to original recipe are we made it with white meat chicken, no celery
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)

Directions

# 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.