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Slow-Cooker Biscuit Chicken Pot Pie

(19)
  1 reviews
  • 10 min prep time
  • 10 hr 40 min total time
  • 9 ingredients
  • 6 servings
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Flip on the slow-cooker for an easy chicken stew with fresh and frozen vegetables, then top with refrigerated flaky biscuits baked golden brown.

Ingredients

1 1/4
lb boneless skinless chicken thighs
1
medium onion, chopped (1/2 cup)
1/2
teaspoon poultry seasoning
1/2
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
jar (18 oz) chicken gravy
2
medium stalks celery, cut into 1/2-inch slices (3/4 cup)
1
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables
6
Pillsbury™ Grands!™ Flaky Layers frozen biscuits (from 22.1-oz bag)

Steps

  • 1 Spray 3 1/2- to 4-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 8 to 10 hours.
  • 3 Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.
  • 4 Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.
  • 5 Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.
  • 1 Spray 3 1/2- to 4-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 8 to 10 hours.
  • 3 Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.
  • 4 Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.
  • 5 Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.

Expert Tips

For a creamier pot pie, stir in 1/3 cup sour cream just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
190
% Daily Value
Total Fat
22g
33%
Saturated Fat
7g
33%
Trans Fat
2 1/2g
Cholesterol
60mg
20%
Sodium
1060mg
44%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
10%
Sugars
8g
8%
Protein
27g
27%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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