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.

  • prep time 10 min
  • total time 4 hr 40 min
  • ingredients 9
  • servings 3

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    480
    (
    Calories from Fat
    230),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    800mg
    800%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    1g
    1%
      Sugars
    8g
    8%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    2%;
    Calcium
    8%;
    Iron
    20%;
    Exchanges:
    2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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