Open Faced Chicken Pot Pie

Name: Open Faced Chicken Pot Pie
Ingredients: 2 boneless skinless chicken breasts, frozen; 3/4 cup low sodium chicken broth; salt & pepper; 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 (10 3/4 ounce) can condensed cream of potato soup; 1/2 cup 2% low-fat milk; 1/2 teaspoon onion powder; 1/4 teaspoon garlic powder; 1 (15 ounce) can diced potatoes, drained; 1 (10 ounce) package frozen peas and carrots (optional); 1 (12 ounce) package refrigerated buttermilk biscuits

11 ingredients

4 steps

Ingredients

2 boneless skinless chicken breasts, frozen
3/4 cup low sodium chicken broth
salt & pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of potato soup
1/2 cup 2% low-fat milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 (15 ounce) can diced potatoes, drained
1 (10 ounce) package frozen peas and carrots (optional)
1 (12 ounce) package refrigerated buttermilk biscuits

Directions

1

Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
2

Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
3

Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
4

Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.