Crockpot Chicken Pot Pie


3-4 boneless chicken breast frozen (no need to thaw)
1 16 oz. bag of frozen mixed vegetables (the ones with peas)
1 can cream of chicken soup (try low sodium)
1/2 cup chopped celery
1 cup milk
salt and pepper to taste
1/2 onion - chopped
1 tsp poultry seasoning
3-4 potatoes, peeled and diced
1 can of buttermilk biscuits

  1. Place everything in the crockpot except the biscuits.
  2. Cook on low for 8-10 hours or on high for 4-6 hours.
  3. Remove chicken and shred. Add back into the crockpot and stir to combine.
  4. Bake your biscuits and serve a biscuit on top of each bowl (or use your own family favorite recipe).

Note: Serve this with a veggie and more fruit. Fill half your plate with fruits and veggies.

5 minutes to prepare Serves 8

Nutrients Per Serving (Calories 189, Protein 14g, Carbohydrate 22g,
Cholesterol 33mg,Total Fat 4g, Sodium 370mg, Fiber 4g

Source: Eating On a Dime www.eatingonadime.com