Crock Pot Chicken Pot Pie

Ingredients

2 lbs boneless, skinless chicken breasts, or thighs

2 (10.5 oz) cans cream of chicken soup

2 (10.5 oz) cans cream of celery soup

12 oz frozen mixed vegetables

2 teaspoons garlic powder, divided

2 teaspoons onion powder, divided

2 teaspoons black pepper, divided

1 (16.3 oz) can homestyle biscuits, or homemade drop biscuits

Instructions

Spray crockpot liner with non-stick spray. Lay chicken breasts in the bottom of the crockpot and season with 1 teaspoon of each: garlic powder, onion powder and black pepper.

Cover chicken breast with cream of chicken soup and cream of celery soup.

Spread mixed frozen vegetables over the soup. Sprinkle the remaining 1 teaspoon of garlic powder, onion powder, and pepper, over the top of the vegetables.

Place lid on the crockpot and cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken is cooked through and easily shredded.

15 to 20 minutes before serving, bake the biscuits according to the package directions.

A few minutes before the biscuits are ready, use 2 forks to shred the chicken. Stir until the chicken is covered in the gravy and vegetables.

Serve with a warm biscuit on the top/side or cut the biscuits in half and top with chicken pot pie.

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