Directions
- 1Spray down the slow cooker with a little bit of oil.
- 2Add about 2.5 pounds of chicken breasts to the slow cooker.
- 3Season the chicken with garlic powder, onion powder, and black pepper.
- 4Add two cans of cream of chicken with herbs and one can of cream of mushroom with roasted garlic over the chicken.
- 5Spread the soup mixture over the top of the chicken.
- 6Pour a 12-ounce bag of frozen mixed vegetables over the chicken and soup mixture.
- 7Season the vegetables with garlic powder, onion powder, and black pepper.
- 8Add the lid back on the slow cooker.
- 9Cook in the slow cooker on high for 4 hours.
- 10Lay out Pillsbury Grands Southern Homestyle Buttermilk Biscuits on a cookie sheet.
- 11Melt Kerrygold garlic and herb butter.
- 12Baste the melted garlic and herb butter over the top of the biscuits.
- 13Bake the biscuits at 375°F for 12 minutes.
- 14When the crockpot is finished, open it up and transfer the chicken breasts into another bowl.
- 15Use a hand mixer to quickly shred the chicken.
- 16Add the shredded chicken back into the crockpot.
- 17Stir the chicken pot pie mixture.
- 18Slice the biscuits in half.
- 19Pour a big scoop of the chicken pot pie mixture right over the top of the sliced biscuits.
Ingredients
- oil
- 2.5 pounds chicken breasts
- garlic powder
- onion powder
- black pepper
- 2 cans cream of chicken with herbs
- 1 can cream of mushroom with roasted garlic
- 12 ounces frozen mixed vegetables
- 8 biscuits Pillsbury Grands Southern Homestyle Buttermilk Biscuits
- Kerrygold garlic and herb butter
Equipment
slow cookerbaking sheetsmall bowlbasting brushovenforkhand mixerserving spoon
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