Slow-Cooker Upside-Down Chicken Pot Pie

• Meat

  • 1 jar Chicken gravy
  • 1 1/4 lbs Chicken thighs, boneless skinless

• Produce

  • 1 Bay leaf, dried
  • 2 Celery stalks, cut into 1/2-inch slices, medium
  • 1 tbsp Onion, instant

• Baking & Spices

  • 2 1/4 cups Bisquick mix, original
  • 1/4 tsp Pepper

• Dairy

  • 2/3 cup Milk

• Frozen

  • 1 bag Mixed vegetables, frozen

Found on bettycrocker.com

Description

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) frozen mixed vegetables

Directions

• 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. <BR><BR><B>Note:</B> 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.

Nutrition