This dish was so easy and so delicious and reminded me of chicken noodle soup without the noodles. It’s amazing as a left over as well. The pie part is substituted by biscuits for you can use rolls if you don’t care for biscuits or ate them all at dinner. 😉 The best part? My kids loved it!! It’s the best feeling in the world when your kiddos enjoy the dinner you make!
2 boneless skinless Chicken Breasts, cut into 1-inch pieces
3/4 cup sliced Celery
1/2 White Onion, diced finely
2 cans Cream of Chicken Soup
1/4 tsp Celery Salk
1/4 tsp Poultry Seasoning
1/4 tsp Black pepper
1 can Biscuits
1 bag frozen Mixed Veggies
Spray 4-6 quart slow cooker with cooking spray.
Add the cubed chicken to the slow cooker and top with the celery and onion.
Sprinkle with celery seed, poultry seasoning, and pepper.
Pour the cream of chicken soup over the vegetables and cook on LOW for 4 hours.
Stir in the frozen veggies and cook for an additional 30 minutes on LOW or until the veggies are heated through.
While the veggies are cooking, preheat the oven to 350*F and bak the biscuits for 13-15 minutes.
Eat in a bowl or on a plate and enjoy!