Crockpot Chicken Pot Pie for #NationalPieDay

Did you know January 23^rd is National Pie Day??

Throughout the month of January we’ve been trying to keep warm with easy Crockpot meals on What’s Cookin’ With Mo Rose. When I saw that #NationalPieDay fell on a Tuesday I had my fingers crossed that I could find a way to make a pie in a crock pot. Then I realized…what’s one of the BEST winter comfort meals?? Chicken Pot Pie!!

And even better, this recipe can feed 4-6 adults and it costs less than $10.

SCORE!!!!

Slow Cooker Chicken Pot Pie

Ingredients

• 2 lbs of skinless chicken breasts, chopped into bite-size pieces
• 2 cans (10.75 oz. each) cream of chicken soup
• 1 (12-16 oz) bag of mixed frozen veggies (your choice) or mix and match your favorites
• 1 cup diced onion
• 1 cup of water (or use milk to make it creamier)
• 1 TBS poultry seasoning
• 1 package refrigerated biscuit dough
• 5 or 6-quart slow cooker

 Directions

1. Place the chopped chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, vegetables, poultry seasoning and onion.
2. Pour milk over the soup mixture.
3. Cover and cook on high for 5-6 hours
4. An hour before serving, place refrigerated biscuit dough on the top of chicken mixture.
5. Replace the cover and cook until biscuits are cooked all the way through. ** For a more golden brown, crispy biscuit….preheat oven to 350, remove the crockpot insert and bake uncovered for 30 minutes or until biscuits are deep golden brown on top and cooked through.