Name: Slow Cooker Chicken Pot Pie With Biscuits
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 8 servings
Ingredients: 1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces; 10 ounces potatoes, cut into bite-sized pieces; 2 (10.5-ounces) condensed cream of chicken soup; 1 12-ounce) package frozen mixed vegetables; 1 cup chicken broth; 1/2 cup chopped onion; 1/2 cup chopped celery; 1 teaspoon dried dill; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1 (16.3 ounce) package refrigerated biscuits

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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,

1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces

10 ounces potatoes, cut into bite-sized pieces

2 (10.5-ounces) condensed cream of chicken soup

1 12-ounce) package frozen mixed vegetables

1 (16.3 ounce) package refrigerated biscuits

Slow Cooker Chicken Pot Pie With Biscuits

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