Slow-Cooker Upside Down Chicken Pot Pie

By amberwherley

Ingredients

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

Details

Servings 8
Preparation time 10mins
Cooking time 20mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2 Cover and cook on Low heat setting 8 to 10 hours.
3 About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4 Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5 For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.