The Fall season never fails to bring out my uncontrollable need to have some good ol home comfort cookin’ foods and on the top of my list is the infamous CHICKEN POT PIE!! but the frozen Marie Callender’s pies are PACKED with fat, salt, and sugar… So it led me to create my own and OMG it was delicious and GUILT FREE! Here’s my recipe!
Healthy Crockpot Chicken Pot Pie
Prep time: 10 minutes
Cook time: 4 hours on high or 8 hours on low
Yield: 6 servings
Serving size: Heaping 1 cup and 1 biscuit
Nutrition Information (Per Serving): Calories: 300 Fat: 4g Fiber: 10g Sugar 3g Protein: 26g
1 small onion, diced
3½ celery stalks, diced
Two 10.5-ounce cans Campbell’s® Healthy Request Condensed Cream of Chicken Soup (I substituted this with chicken broth and a little lite coconut milk thickened with some corn starch)
1 cup skim milk
1 tsp garlic powder
1 tsp dried thyme
½ tsp salt
½ tsp black pepper
16-oz bag frozen mixed vegetables
2 Tbsp fresh parsley
12-oz can Pillsbury Grands Jr. Flaky Biscuits (I substituted this with a slice of my favorite Ezekiel bread- toasted with some crushed garlic and olive oil)
Place the chicken breasts in the bottom of the slow cooker.
Top the chicken with the diced onion and celery.
In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and black pepper; whisk until mixed well. Pour the mixture into the slow cooker.
Cover and cook for 4 hours on high or 8 hours on low.
About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Place the shredded chicken back in the slow cooker and add the frozen vegetables and parsley. Stir to mix. Cook for an additional 30 minutes.
Preheat the oven to 400° F. Once preheated, bake the biscuits according to the package directions. Or TOAST your Ezekiel bread!
To serve, place a heaping 1-cup serving of the chicken mixture in each bowl and top with a biscuit.