1.5 pounds of boneless, skinless chicken breasts
3 teaspoons of garlic
3 medium diced potatoes
1/2 cup chicken broth
2 cans (10.5 ounces each) of cream of chicken soup
1/4 teaspoon each of dried rosemary and dried thyme
1 teaspoon of onion powder
1/2 cup of sour cream
12 ounces frozen mixed vegetables
1 can (16 oz) of Pillsbury Grands biscuits (8-count)
Salt and pepper to taste
Initiate the Slow Cook: Begin by placing the chicken breasts in the slow cooker.
Season the Mixture: In a mixing bowl, combine chicken broth, salt, pepper, thyme, rosemary, and onion powder, pouring this mixture over the chicken.
Incorporate Main Ingredients: Add the cream of chicken soup, diced potatoes, garlic, and frozen vegetables to the slow cooker.
Cook with Patience: Cover and simmer on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken and potatoes tenderly succumb to your fork.
Tend to the Chicken: Remove, shred, and reincorporate the chicken back into the slow cooker.
Creamy Finale: Introduce the sour cream, stirring to blend well.
The Biscuit Crown: Bake the biscuits as per the package guidelines. Serve each pot pie portion crowned with a biscuit.
Note: This recipe generously serves 6-8 individuals, with portions size being key.