What We Ate: Skinny Slow Cooker Chicken Pot Pie

For dinner last night we made this delicious recipe. It makes for a perfect hearty winter meal, but is a little lighter and lower in calories than traditional pot pies. Here's the recipe:

Prep time: 10 minutes

Cook time: 4-8 hours

Yield: 9 servings

Serving size: 1 cup

Ingredients

6 small red potatoes, peeled (optional) and cubed

1½ lbs boneless skinless chicken breast or tenders

2 – 10.5 oz cans Campbell's® 98% Fat Free Cream of Chicken Soup

1 cup skim milk

1 cup water

1 small onion, diced

½ cup celery (about 1 ½ stalks), diced

1 tsp garlic, minced

1 tsp parsley

½ tsp thyme

10.8 oz bag Birds Eye® Steamfresh® Frozen Mixed Vegetables

Optional*:

1 can Pillsbury® Grands! Jr. Flaky Biscuits

*Optional ingredients are not included in the nutritional calculations.

Instructions

1 Placed the cubed potatoes in the bottom of the slow cooker. Place chicken on top of the potatoes.

2 In a small bowl, mix together the soup, milk, water. Pour over the chicken and potatoes.

3 Throw in diced onion and the celery.

4 Sprinkle in seasoning.

5 Cover and cook on high for 4 hours or low for 8 hours.

6 About 30 minutes before you are going to serve, remove the chicken with a slotted spoon and shred with fork. Place back in slow cooker and stir in frozen vegetables. Cook for an additional 30 minutes.

7 Make biscuits (optional) as directed on package. For each serving, split a biscuit and place in a bowl. Stir chicken mixture well. Top biscuit with the chicken mixture.

Modifications

We made ours with half the potatoes, added more frozen veggies, and upped the chicken.

EAT UP!