SLOW COOKER CREAMY CHICKEN POT PIE

By Tonya_Speed

Ingredients

• 2 1/2 2 1/2 1-inch lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1 1 cup heavy whipping cream
• 1/4 1/4 1/4 cup all-purpose flour
• 1 1 1 package (0.87 oz) chicken gravy mix
• 1 1 1 tablespoon poultry seasoning
• 1 1 1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables
• 1 1 1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

Preparation

Step 1

Place chicken in slow cooker.
In small bowl, mix cream, flour, gravy mix, poultry seasoning and 1/2 teaspoon salt; pour over chicken. Cover and cook on Low heat setting 8 hours.
Heat oven to 350°F. Microwave mixed vegetables as directed on bag. Remove slow cooker insert. Stir in vegetables, and break up chicken pieces.
Separate dough into 8 biscuits. Top mixture with biscuits. Bake uncovered 33 to 37 minutes or until biscuits are dark brown on top and cooked all the way through.