Slow Cooker Biscuit Chicken Pot Pie (Cooking for Two)

Flip on the slow cooker for an easy chicken stew with fresh and frozen vegetables, then top with refrigerated flaky biscuits baked golden brown.

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Servings 3

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3 Ratings

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ingredients 9
Prep Time 10 min
Total Time 4 hr 40 min

Ingredients

10: oz boneless skinless chicken thighs

1/4: cup chopped onion

1/4: teaspoon poultry seasoning

1/4: teaspoon dried thyme leaves

1/8: teaspoon pepper

1: cup chicken gravy

1/3: cup celery, cut into 1/2-inch slices

2/3: cup Green Giant® frozen mixed vegetables

3: Pillsbury® Grands!® Flaky Layers frozen biscuits (from 22.1-oz bag)

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Directions

1 Spray 1 1/2-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery.
2 Cover; cook on Low heat setting 4 to 5 hours.
3 Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes.
4 Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.
5 Spoon chicken mixture onto plate; top with split biscuits.