Healthy Slow Cooker Recipe: Skinny Chicken Pot Pie~Perfect Fall Recipe!
1 lb boneless, skinless chicken breasts (I used 2.5-3 lbs.)
1 small onion, diced
3½ celery stalks, diced
Two 10.5-ounce cans Campbell’s® Healthy Request Condensed Cream of Chicken Soup (I used the 98% Fat Free version)
1 cup skim milk
1 tsp garlic powder (I used 1tsp garlic salt instead)
1 tsp dried thyme (I didn’t use)
½ tsp salt (I didn’t add salt since I used the garlic salt instead)
½ tsp black pepper (I didn’t use)
16-oz bag frozen mixed vegetables
2 Tbsp fresh parsley (I didn’t use)
12-oz can Pillsbury® Grands!® Jr. Flaky Biscuits (optional or you can make your own)
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“Monkeys Spinning Monkeys” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0