Chicken Pot Pie.

Prep Time: 20 minutes. Cook Time: 8 hours. Yield: Service about 6

[1] 10 3/4 ounce can Cream of Chicken Soup.
[2] 10 3/4 ounce can Cream of Celery Soup.
[1] 10 3/4 ounce can Cream of Onion Soup.
[1] 10 3/4 ounce can Chicken Broth. [Near cream soup].
1 pound Boneless Skinless Chicken Breasts, cut into 1 inch cubes.
1/2 cup white onions, diced.
1 cup carrots, sliced.
2 medium sized baking potatoes, peeled and cubed.
1/2 teaspoon dried thyme.
1/2 teaspoon dried oregano.
Couple dashes of black pepper.
1 cup frozen peas [add at the end].
1 can Bisquick, baked in oven per package directions.

1. In a medium bowl, mix together the soups, and chicken broth, Whip together until smooth, add to the slow cooker.
2. Add chicken, onions, carrots, potatoes, thyme, oregano, and black pepper to the slow cooker, stir everything together.
3. Cook on low for 8 hours.
4. Add frozen peas, and stir. Set slow cooker to warm until ready to serve.
5. Bake biscuits according to package directions.
6. Serve the chicken pot pie filling over the baked biscuits. ENJOY!
NOTES: Slow Cooker size: 5 quart or larger.

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