Slow Cooker Chicken Pot Pie With Biscuits

Slow Cooker Chicken Pot Pie With Biscuits

Use your slow cooker to make chicken pot pie with biscuits on top to soak up the sauce. Enjoy all the flavors of chicken pot pie without the hassle of making a crust. This is a comforting and delicious dish perfect for fall or winter.

Ingredients

• 1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
• 10 ounces red-skinned potatoes, cut into bite-sized pieces
• 2 (10.5-ounces) cans condensed cream of chicken soup
• 1 (12-ounce) package frozen mixed vegetables
• 1 cup lower-sodium chicken broth
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 (16.3 ounce) package refrigerated biscuits

Directions

1. Gather all ingredients.
2. Combine chicken, potatoes, frozen mixed vegetables, soup, broth, onion, celery, dill, salt, pepper, smoked paprika, and garlic powder in a 4- to 5-quart slow cooker.
3. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
4. When ready to serve, bake biscuits according to package directions. Split and serve a biscuit on top of each serving.