Slow Cooker Upside Down Chicken Pot Pie

By á-174535

Slow Cooker Upside Down Chicken Pot Pie makes an easy chicken, gravy and vegetable dish with biscuits on top that is so easy to put together.

Ingredients

• 1 1/4 pounds boneless skinless chicken thighs
• 1 tablespoon instant chopped onion
• 1 dried bay leaf
• 1/4 teaspoon pepper
• 1 (18 ounce) jar chicken gravy
• 2 medium celery stalks, cut into 1/2-inch slices
• 2 1/4 cups Original Bisquick™ mix
• 2/3 cup milk
• 1 (12 ounce) bag Green Giant™ Steamers™ frozen mixed vegetables

Details

Servings 1
Cooking time 625mins
Adapted from bettycrocker.com

Preparation

Step 1

Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.

Cover and cook on low heat setting 8 to 10 hours.

About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.

Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to high. Cover and cook 15 minutes. Remove bay leaf.

For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.

NOTES:
In a rush, enjoy this as a hearty stew without the biscuits.

Stir 1/4 cup white wine into the chicken mixture, and bake frozen puff pastry shells in place of the biscuits for an elegant twist.