Slow Cooker Upside Down Chicken Pot Pie
Submitted by: thesweetestpea (see all recipes) | Source: My variation of a Betty Crocker recipe
- 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.
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