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.

  • 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
  • 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.
  • 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.
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