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Slow Cooker Upside Down Chicken Pot Pie

Submitted by: | Source: My variation of a Betty Crocker recipe

Slow Cooker Upside Down Chicken Pot Pie

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2010-05-08 Other
3 88

Quick and easy version of pot pie with a biscuit topping for the crust

  • Servings: 8
  • Prep Time: 30 mins
  • Cook Time: 10 hrs
  • Total Time: 10 hrs 30 mins

Ingredients:

1½ lb Boneless Skinless Chicken Breasts or Thighs
1 Dried Bay Leaf
¼ tsp Pepper
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
⅔ cup Milk

Directions:

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.

Helpful Tips:

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.