Chicken Pot Pie Soup
Biscuits

Ingredients

Prep
  • 3 celery stalks with leaves
  • 1 bay leaf
  • 2 C frozen peas and carrots
  • 1 C frozen chopped onions
  • 1/3 C frozen corn
  • 3 t minced garlic
  • 1 t dried oregano
  • 1 t dried thyme
  • 3 boneless chicken breasts
On Cooking Day
  • 3 C chicken broth
  • 1/3 C plain Greek yogurt optional
  • 6 can frozen biscuits optional

Ingredients

Prep
  • 3 celery stalks with leaves
  • 1 bay leaf
  • 2 C frozen peas and carrots
  • 1 C frozen chopped onions
  • 1/3 C frozen corn
  • 3 t minced garlic
  • 1 t dried oregano
  • 1 t dried thyme
  • 3 boneless chicken breasts
On Cooking Day
  • 3 C chicken broth
  • 1/3 C plain Greek yogurt optional
  • 6 can frozen biscuits optional

Directions

To Assemble
  1. Cut leaves off celery and discard. Chop celery and add to large zipper bag.
  2. Add remaining ingredients to celery and zip bag to seal.
To Cook
  1. Add chicken mixture and chicken broth to crock and cook on low for 6 hours.
  2. Remove chicken and shred or shred in the crock.
  3. Add Greek yogurt (if using) and mix well.
  4. Cook biscuits according to package directions.
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