Slow Cooker Chicken Pot Pie

Yield: 0 servings
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  • 14 ounce(s) Bag Frozen Vegetables
  • 1/4 teaspoon(s) Black Pepper
  • 2 can(s) Campbell's Cream of Chicken and Herb Soup
  • 1 can(s) Campbell's Cream of Mushroom Soup
  • 1/2 cup(s) Celery, Chopped
  • 1 pound(s) Chicken Thighs
  • 1 tablespoon(s) Garlic Powder
  • 2 1/4 cup(s) Heart Smart Bisquick
  • 2/3 cup(s) Milk


  1. 1. Place chicken in slow cooker.

  2. 2. Mix soups in bowl, add onion powder and black pepper (and any additional seasonings). Mix until smooth, pour over chicken.

  3. 3. Place chopped celery over chicken mixture.

  4. 4. Cover and cook on low for 8-10 hours.

  5. 5. 30 minutes before serving, make biscuits as directed on box using Bisquick and Milk.

  6. 6. While biscuits are cooking, gently stir frozen vegetables into chicken mixture and break apart meat. Increase heat to High, cook 15 minutes longer.
May 2010

This recipe is a personal recipe added by schadlertt and has not been tested or endorsed by MyRecipes.

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