slow cooker chicken pie with biscuits

Chicken

Slow Cooker Chicken Pie With Biscuits

Use your slow cooker to make chicken pot pie with biscuits on top to sop up the sauce. All the flavors of chicken pot pie but without the fuzz of making a crust. A delicious comfort dish for fall or winter.

Ingredients

1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
10 ounces red-skinned potatoes, cut into bite-sized pieces
2 (10.5-ounces) cans condensed cream of chicken soup
1 (12-ounce) package frozen mixed vegetables
1 cup lower-sodium chicken broth
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon dried dill
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 (16.3 ounce) package refrigerated biscuits

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,