• D2f0d979b799db47ab0a1e59293436ad

Skinny Slow Cooker Chicken Pot Pie

Perfect for a cool fall day!

Prep
Cook
Serves 6people
Ingredients
1
lb boneless, skinless chicken breasts
1
small onion, diced
31
/2 celery stalks, diced
two 10.5-ounce cans campbell's® healthy request condensed cream of chicken soup
1
cup skim milk
1
tsp garlic powder
1
tsp dried thyme
1/2
tsp salt
1/2
tsp black pepper
16
-oz bag frozen mixed vegetables
2
tbs fresh parsley
12
-oz can pillsbury® grands!® jr. flaky biscuits
Directions
1.
Place the chicken breasts in the bottom of the slow cooker.
2.
Top the chicken with the diced onion and celery.
3.
In a small bowl, combine the chicken soup, milk, water, garlic powder, thyme, salt and black pepper; whisk until mixed well. Pour the mixture into the slow cooker.
4.
Cover and cook for 4 hours on high or 8 hours on low.
5.
About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Place the shredded chicken back in the slow cooker and add the frozen vegetables and parsley. Stir to mix. Cook for an additional 30 minutes.
6.
Preheat the oven to 400° F. Once preheated, bake the biscuits according to the package directions.
7.
To serve, place a heaping 1-cup serving of the chicken mixture in each bowl and top with a biscuit.

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