SLOW COOKER UPSIDE DOWN CHICKEN POT PIE

Slow Cooker Upside Down Chicken Pot Pie image

Make and share this Slow Cooker Upside Down Chicken Pot Pie recipe from Food.com.

Provided by crock pot queen

Categories Savory Pies

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 9

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Ingredients

1 1/4 lbs boneless skinless chicken thighs
1 tablespoon dried onion flakes
1 dried bay leaf
1/4 teaspoon pepper
1 (18 ounce) jar chicken gravy
2 medium celery ribs, cut into 1/2-inch slices
2 1/4 cups original Bisquick baking mix
2/3 cup milk
1 (1 lb) bag green giant frozen mixed vegetables

Steps:

Place chicken in 3 1/2- to 4-quart slow cooker.
Top with onion, bay leaf, pepper and gravy. Place celery on 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.
Increase heat setting to High. Cover and cook 15 minutes.
Remove bay leaf.
For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.

Nutrition Facts : Calories 768, Fat 28.5, SaturatedFat 7.8, Cholesterol 127.9, Sodium 1513.9, Carbohydrate 90.5, Fiber 13.6, Sugar 10.3, Protein 43.6

*** Explore more Slow Cooker Upside Down Chicken Pot Pie Recipes »

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