1lb of chicken thighs (boneless, skinless) or breasts
2 10.5oz cans of cream of chicken soup
1 to 2 cups of chicken both
1 bag of frozen vegetables (corn, carrots, green beans)
1/2 white onion, chopped
1/2 cup of heavy cream
2 bay leaves
Dried rosemary leaves
Salt & pepper
For crockpot: In your crockpot, combine all the ingredients, except the salt and heavy cream. Season to your taste with all the ingredients. Stir well. Cook on low for about 8 hours or on high for 4 hours. Once cooked, turn your crockpot to warm & shred the chicken (might be easier to take out to do this, then return to crockpot). Add heavy cream and season with salt and any additional seasonings, as necessary. Bake biscuits according to the package, and serve the chicken pot pie in bowls with a biscuit on top. Enjoy!
For instant pot: Put all ingredients in the pot and combine. Set the pressure cook time for 30 minutes. While cooking, bake the biscuits. When finished cooking, release the pressure and shred the chicken (might be easier to take out to do this, then return to pot). Stir ingredients together and season again, if necessary. Serve the chicken pot pie in bowls with a biscuit on top. Enjoy!
*Note: For a thicker texture, use 1 cup of chicken broth. For a soup-y texture, use 1-1/2 to 2 cups of chicken broth.