Slow Cooker Chicken Pot Pie

This recipe is a great way to use up leftover chicken or turkey. My original plan was to use leftover Thanksgiving turkey but we managed to eat it all! The original recipe calls for ½ cup frozen peas but peas are not a hit in my family so I left them out. If your family feels differently, add the peas during the last 30 minutes while the biscuits are baking. 

Slow Cooker Chicken Pot Pie

recipe adapted from A Year of Slow Cooking

4 boneless skinless chicken thighs or breast halves

1 cup chopped onion

1 cup chopped celery
1 cup chopped carrots

1 cup frozen corn
½ teaspoon pepper

1 teaspoon poultry seasoning

1 teaspoon dried thyme leaves

2 cans cream of chicken or celery soup

4 tablespoons milk
1 can (16.3 oz) refrigerated buttermilk biscuits

2 tablespoons parsley, minced

Spray slow cooker insert with non-stick cooking spray. Dice the chicken and put it into the slow cooker. Add the vegetables and spices. Stir in the cream-of-chicken soup and add 2 tablespoons of milk to each can, swirl it around to get all the stuff out of the can, and pour in the slow cooker. Stir well to combine. Cover and cook on high for 3-5 hours or on low for 6-7 hours.

About 30 minutes before serving bake 8 biscuits as directed on package.

To serve, split a biscuit and place on a plate or shallow bowl. Spoon about 1 cup chicken mixture on top of biscuit and sprinkle with some of the minced parsley.