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.

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.

Review & Comments

Write a Review

wendyp708

report Posted Sep. 18, 2012 8:24 PM

I also used cream of chicken soup and garlic powder along with 1 envelope of Saxon,and I used cornstarch to thicken it. Instead of topping with biscuits, isplit them in half And served it over them.It was more like a chicken a'la king, but my family enjoyed it

heatskitchen

report Posted Jul. 11, 2011 7:51 PM

I absolutely love pot pies. But this just did not seem like one to me! It wasn't creamy and didn't have a whole lot of flavor. I'd dfeinitely take jrwinter 's advice on this recipe.

jrwinter

report Posted Apr. 4, 2011 7:19 PM

I thought this tasted good. I did add some poultry seasoning and a little garlic salt. And I did use cream of chicken soup instead of the gravy mix and chicken broth. And added one table spoon of flour after it had cooked for a few hours cause it looked to soupy. Other than that I followed the recipe. I will make this again.

djpstuff

report Posted Nov. 5, 2010 2:51 PM

Not bad but definately needs seasoning. Onion, garlic are definately needed. I also added "Mrs. Dash" since we don't use extra salt. Try some herbs such as Savory.

nina_gail_1

report Posted Nov. 4, 2010 1:46 PM

I wouldn't even try this recipe, because of the extremely high sodium content per serving. That's a day's amount of sodium in one serving. Can't your nutritionists make it less deadly and reduce the sodium content?