This Slow Cooker Chicken Pot Pie is one of the easiest and yummiest dinners I’ve made in a while without sacrificing the taste that says love, home, and comfort.
1. Spray a 4-6 quart slow cooker with cooking spray. Add the cubed chicken to the slow cooker and top with the celery and onion.
2. Sprinkle mixture with celery seed, poultry seasoning, and pepper. Pour the cream of chicken soup over the mixture and cook on low for 4 hours.
3. After 4 hours or when chicken is done, stir in the frozen vegetables and cook for an additional 30 minutes or until vegetables are heated through.
4. While vegetables are cooking, preheat oven to 350 degrees and bake biscuits for 13-15 minutes.
5. To serve, spoon some chicken filling on a plate or bowl and top with a biscuit that has been split in half.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (580g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 420 | ||
Calories from Fat: 110 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 148.7mg | 46 % | |
Sodium 1369mg | 47 % | |
Potassium 812.2mg | 21 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 13.7g | ||
Protein 59.3g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 420
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