Crockpot Chicken Pot Pies

Ingredients

• 1.5 to 2 lbs boneless skinless chicken breasts

• 1 (10.5 oz) can cream of chicken soup

• 1 (10.5 oz) can cream of celery soup

• 2 cups frozen mixed vegetables

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon black pepper

• 1 can refrigerated buttermilk biscuits

• Optional: shredded cheddar, dried thyme, or Italian seasoning

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Instructions

Place chicken in the bottom of the crock pot. Sprinkle with garlic powder, onion powder, and black pepper. Add cream of chicken and celery soup, then frozen veggies. Stir gently. Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours. Bake biscuits according to package directions near the end. Shred chicken directly in the pot and stir everything together. Scoop into bowls and serve with warm biscuit on top or split open.