Slow-Cooked Chicken and Vegetable Pot Pies

Looking for a hearty dinner? Enjoy this pot pie made using chicken and Pillsbury® Grands!® Frozen Buttermilk Biscuits and Green Giant® vegetables - a delightful meal.

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Servings 4

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( 21 ) Ratings

21 Ratings

5 Stars 17%

4 Stars 10%

3 Stars

2 Stars 34%

1 Stars 10%

Member Reviews ( 5 )

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ingredients 12
Prep Time 40 min
Total Time 5 hr 40 min

Ingredients

1 1/4: lb boneless skinless chicken thighs, cut into 1-inch pieces

1: package (.87 oz) roasted chicken gravy mix

1: cup ready-to-eat baby-cut carrots, cut in half lengthwise

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1: cup chicken broth

1/4: cup dry white wine or water

2: cups frozen southern-style cubed hash-brown potatoes (from 32-oz package), thawed

1: cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed

1/8: teaspoon pepper

4: Pillsbury® Grands!® Frozen Buttermilk Biscuits

2: teaspoons milk

1/2: teaspoon dried thyme leaves

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Directions

1 In 3 1/2- to 4-quart slow cooker, place chicken. Sprinkle with gravy mix; mix lightly to coat. Top with carrots and mushrooms. Pour broth and wine over top.
2 Cover; cook on Low heat setting 5 to 7 hours.
3 About 30 minutes before serving, add potatoes, peas and pepper to chicken mixture; stir gently to mix. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until peas are tender.
4 Meanwhile, heat oven to 375°F. Place frozen biscuits on ungreased cookie sheet. Brush tops with milk; sprinkle with thyme. Bake as directed on package.
5 To serve, spoon chicken mixture into individual serving bowls. Top each with biscuit.

EXPERT TIPS

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Expert Tips

For a nice flavor change, try dill weed instead of the thyme.

To easily thaw the potatoes and peas, place them in a 4-cup microwavable glass measuring cup. Cover with vented plastic wrap; microwave on High 4 to 5 minutes or until thawed, stirring once.