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Crisp-edged biscuits, velvety gravy, juicy chicken, and vibrant vegetables in one pot. Perfect for quick comfort meals.
Print Recipe
Course: Casserole, Dinner
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs boneless chicken thighs
  • 1 tsp garlic powder
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tbsp cornstarch
  • 2 cans cream of chicken soup (10.5 oz each)
  • 1 can cream of celery soup (10.5 oz)
  • ½ cup reserved vegetable broth
  • 1 tbsp Dijon mustard
  • 12 oz frozen mixed vegetables, thawed and dried
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 6 homestyle biscuits
  • to taste fresh parsley, chopped
  • to taste freshly cracked black pepper

Equipment

  • Slow Cooker
  • saucepan
  • mixing bowls
  • Forks for shredding

Method
 

  1. Pat chicken dry and rub with garlic powder, onion powder, smoked paprika, and cornstarch.
  2. Thaw frozen vegetables and pat completely dry. Dice celery and mince garlic.
  3. Simmer cream of chicken and cream of celery soups with 1 tsp cornstarch for 5 minutes. Add vegetable broth and Dijon mustard.
  4. Layer chicken in the bottom of the slow cooker. Pour reduced soup over chicken. Top with vegetables and garlic.
  5. Cook on HIGH for 20 minutes. Shred chicken, stir in Dijon, and cook 5 more minutes. Rest 10 minutes.
  6. Bake biscuits per package instructions but underbake by 2 minutes. Place on top of casserole and let rest 3 minutes before serving.

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 36gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 140mgSodium: 1120mgPotassium: 750mgFiber: 4gSugar: 5gVitamin A: 1600IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Assemble unbaked casseroles for freezer storage or bake immediately. Use biscuit shield technique for crisp tops.

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