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Slow-Cooker Chicken Pot Pie

Candace Braun Davison
  • 270 minutes
  • Serves 6

INGREDIENTS

1 cup

carrots, diced

1

Medium Onion, Diced

1

bag frozen peas

1

bag frozen corn (or 1 can corn, juices drained)

2 lb

boneless skinless chicken breasts

3 cans

cream of chicken soup

3 cups

water

kosher salt

Freshly ground black pepper

1 tsp

garlic powder

1

tube refrigerated biscuit dough (such as Pillsbury Grands Buttermilk biscuits)