Slow Cooker Chicken Pot Pie With Biscuits

• servings: 8 servings
• active time: 20 minutes
• total time: 3 hours 50 minutes

Ingredients

1 1/2 lb. skinless, boneless chicken thighs, cut in 1-inch pieces

10 oz. red-skinned potatoes, cut in bite-size pieces (2 cups)

2 (10.5 oz.) cans condensed cream of chicken soup

1 (12 oz.) pkg. frozen mixed vegetables

1 cup lower sodium chicken broth

1/2 cup chopped onion

1/2 cup chopped celery

1 tsp. dried dill

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. smoked paprika

1/2 tsp. garlic powder

1 (16.3 oz.) pkg. refrigerated biscuits (8)

Directions

Gather all ingredients.

Combine chicken, potatoes, frozen mixed vegetables, soup, broth, onion, celery, dill, salt, pepper, smoked paprika, and garlic powder in a 4- to 5-quart slow cooker.

Cover and cook on Low 7 to 8 hours or on High 3 1/2 to 4 hours.

When ready to serve, bake biscuits according to package directions. Split and serve a biscuit atop each serving,

Nutrition

• Calories: 485 kcal
• Total Fat: 21 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 111 mg
• Sodium: 1190 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 29 g