Slow Cooker Biscuit Chicken Pot Pie

By jab120638

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 1 medium onion, chopped (1/2 cup)
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 1 jar (18 oz) chicken gravy
• 2 medium stalks celery, cut into 1/2-inch slices (3/4 cup)
• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
• 6 Pillsbury® Grands!® Flaky Layers frozen biscuits (from 22.1-oz bag)

Details

Servings 1
Cooking time 640mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery.

2
Cover; cook on Low heat setting 8 to 10 hours.

3
Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.

4
Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.

5
Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.