SLOW-COOKER BISCUIT CHICKEN POT PIE

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Slow-Cooker Biscuit Chicken Pot Pie image

Flip on the slow-cooker for an easy chicken stew with fresh and frozen vegetables, then top with refrigerated flaky biscuits baked golden brown.

Provided by @MakeItYours

Number Of Ingredients 9

1 1/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium stalks celery, cut into 1/2-inch slices (3/4 cup)
1 bag (12 oz) frozen mixed vegetables
6 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.
  • Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.
  • Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.

*** Explore more Slow-Cooker Biscuit Chicken Pot Pie Recipes »

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