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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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  • prep time 40 min
  • total time 5 hr 40 min
  • ingredients 12
  • servings 4
 

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™ Steamers™ frozen sweet peas, thawed
1/8
teaspoon pepper
4
Pillsbury® Grands!® Frozen Buttermilk Biscuits
2
teaspoons milk
1/2
teaspoon dried thyme leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
6g,
6%
),
Cholesterol
90mg
90%;
Sodium
1480mg
1480%;
Total Carbohydrate
56g
56%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
40g
40%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
10%;
Calcium
12%;
Iron
28%;
Exchanges:
4 Starch; 4 Other Carbohydrate; 4 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.