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Slow Cooker Upside Down Chicken Pot Pie




Source of Recipe


CD Kitchen


List of 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 ounces) 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 (1 pound) Green Giant® frozen mixed vegetables


Recipe



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.