A savory dish featuring juicy chicken in a rich, creamy sauce and served with baked biscuits.
Ingredients :
1 tablespoon olive oil
1 onion diced
1 ½ pounds boneless skinless chicken breasts diced
2 small russet potatoes peeled and diced
10.5 ounces condensed cream of celery soup 1 can
10.5 ounces condensed cream of chicken soup 1 can
¼ cup half and half or milk
½ teaspoon poultry seasoning
¼ teaspoon black pepper or to taste
3 cups frozen mixed vegetables thawed
1 tablespoon fresh parsley chopped
8 baked biscuits homemade or refrigerated
Directions :
Heat olive oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until softened.
Add chicken, potato, and cooked onion to a 4QT slow cooker.
In a small bowl, combine cream of celery soup, cream of chicken soup, half and half, poultry seasoning, and pepper. Stir into chicken mixture.
Cover and cook on high for 4 hours or low for 7 hours until chicken is cooked through and potatoes are tender. Add mixed vegetables and cook for 1 hour more.
Meanwhile, bake biscuits as directed in recipe or on refrigerated biscuit container.
Stir fresh parsley into pot pie mixture, spoon into bowls, and top with biscuits.
