Skinny Mom has great recipes that are easy to make and healthier for you to eat! Who doesn't like chicken pot pie?! I love it! What I don't love about it though, are the calories. This recipe isn't like your normal chicken pot pie...because there's no "pie" per say, BUT there is a biscuit :) It's the perfect dish for this cold, rainy weather we're experiencing in Boston!
Here is what you'll need:
- 6 small red potatoes peeled and cubed
- 1 1/2 lbs of boneless chicken breasts or tenders
- 2 - 10.5 oz cans of Fat Free Cream Of Chicken Soup
- 1 cup skim milk
- 1 cup water
- 1 small onion, diced
- 1/2 cup celery
- 1 tsp garlic
- 1 tsp parsley
- 1/2 tsp thyme
- 10.8 oz bag steam fresh frozen mixed vegetables
- Biscuits - "The Best Biscuits You'll Ever Eat!"
Directions: Place the cubed potatoes in the bottom of the slow cooker. Place chicken on top of the potatoes. In a small bowl, mix together the soup, milk, water. Pour over the chicken and potatoes. Throw in diced onion and the celery. Sprinkle in seasoning. Cover and cook on high for 4 hours or low for 8 hours. About 30 minutes before you are going to serve, remove the chicken with a slotted spoon and shred with fork. Place back in slow cooker and stir in frozen vegetables. Cook for an additional 30 minutes. Make biscuits (optional) as directed on package. For each serving, split a biscuit and place in a bowl. Stir chicken mixture well. Top biscuit with the chicken mixture.