Slow-Cooker Chicken Potpie

Name: Slow-Cooker Chicken Potpie
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 8 servings (2 quarts)
Ingredients: 2 pounds boneless skinless chicken breasts, cubed; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted; 1 cup 2% milk; 2 medium potatoes, peeled and cubed; 1 medium onion, chopped; 1 celery rib, sliced; 1-1/2 teaspoons garlic powder; 1 teaspoon poultry seasoning; 1 teaspoon salt; 1/2 teaspoon pepper; 2-1/2 cups frozen mixed vegetables (about 12 ounces), thawed; 1 tube (16.3 ounces) large refrigerated buttermilk biscuits

Total Time Prep: 15 min. Cook: 5 hours

Yield 8 servings (2 quarts)

Test Kitchen Approved

Each bowl of this easy, flavorful slow-cooker chicken potpie is topped with a fluffy biscuit.

Ingredients

2 pounds boneless skinless chicken breasts, cubed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 cup 2% milk
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1 celery rib, sliced
1-1/2 teaspoons garlic powder
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups frozen mixed vegetables (about 12 ounces), thawed
1 tube (16.3 ounces) large refrigerated buttermilk biscuits

Directions

Combine the first 10 ingredients in a greased 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is no longer pink, 4-1/2 to 5 hours. Stir in mixed vegetables; cook 30 minutes longer.
Meanwhile, bake biscuits according to package directions. Spoon chicken mixture into bowls; top with biscuits.

Nutrition Facts

1 cup stew with 1 biscuit: 420 calories, 13g fat (4g saturated fat), 68mg cholesterol, 914mg sodium, 47g carbohydrate (8g sugars, 4g fiber), 30g protein.