Slow-Cooked Chicken and Vegetable Pot Pies

(21)
5 reviews.
  • 40 min prep time
  • 5 hr 40 min total time
  • 12 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Cover; cook on Low heat setting 5 to 7 hours.
  3. 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. 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. 5 To serve, spoon chicken mixture into individual serving bowls. Top each with biscuit.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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