Crock Pot Chicken Vegetable Biscuits (Printable Version)
Slow-cooked chicken and vegetables in creamy gravy, topped with fluffy biscuit for a warming comfort dish.
# Ingredients:
→ Chicken Filling
01 -
900 g boneless, skinless chicken breasts or thighs
02 -
595 g canned cream of chicken soup (2 cans, 298 g each)
03 -
298 g canned cream of celery soup (1 can)
04 -
340 g frozen mixed vegetables
05 -
2 teaspoons garlic powder, divided
06 -
2 teaspoons onion powder, divided
07 -
2 teaspoons ground black pepper, divided
→ Topping
08 -
462 g canned homestyle biscuits or equivalent homemade drop biscuits
# Steps:
01 -
Coat the slow cooker liner with non-stick spray. Arrange chicken breasts or thighs evenly across the bottom of the slow cooker. Season with 1 teaspoon each of garlic powder, onion powder, and black pepper.
02 -
Spread cream of chicken soup and cream of celery soup over seasoned chicken. Evenly distribute frozen mixed vegetables atop the soup. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables.
03 -
Cover with the lid and cook on high for 4 to 6 hours or on low for 6 to 8 hours, until chicken is fully cooked and tender for shredding.
04 -
Approximately 20 minutes before serving, bake the biscuits in an oven as directed on the packaging or according to your homemade recipe.
05 -
A few minutes before biscuits are ready, shred the chicken in the slow cooker using two forks. Fold the chicken into the gravy and vegetable mixture to ensure it is fully coated.
06 -
Plate the chicken and vegetable mixture and top each portion with a warmed biscuit, or halve the biscuit and serve on top or alongside.
# Notes:
01 -
Store the chicken pot pie filling and biscuits separately in airtight containers; filling remains fresh in the refrigerator for up to five days, while biscuits hold up at room temperature three days or refrigerated for one week.
02 -
Filling can be frozen for up to three months; defrost in the refrigerator for 24 hours prior to reheating.
03 -
Any assortment of fresh or frozen vegetables such as carrots, peas, green beans, mushrooms, or corn may be used according to preference.
04 -
For varied flavor, replace cream of celery soup with cream of mushroom or cream of onion soup.
05 -
For an elevated presentation, top the cooked filling with puff pastry and bake until golden, following puff pastry package instructions.