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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  • 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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

For a creamier pot pie, stir in a little sour cream just before serving.

Nutritional information

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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.