Slow Cooker Upside Down Chicken Pot Pie
- Servings: 8
- Prep Time: 30 mins
- Cook Time: 10 hrs
- Total Time: 10 hrs 30 mins
|1½ lb||Boneless Skinless Chicken Breasts or Thighs|
|1||Dried Bay Leaf|
|2 tsp||Vegesal Seasoning Blend|
|1 - 16 oz. bag||Mire Poix Frozen Veggies; Onion, celery, carrot|
|2 jars||(18 Oz) Chicken Gravy|
|1 - 16 oz. bag||Mixed Vegetables|
|2¼ cups||Original Bisquick® Mix|
Place chicken in 3 1/2- to 4-quart slow cooker. Top with bay leaf, pepper, VegeSal, frozen mire poix blend and 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, breaking up chicken into bite-sized pieces, if necessary. Increase heat setting to High. Cover and cook 15-30 minutes, or until vegetables are tender. Remove bay leaf.
For each serving, split biscuits and place two halves on a dinner plate or into individual pasta bowls. Spoon about one cup of chicken mixture on top of each biscuit.
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.