Slow Cooker Biscuit Chicken Pot Pie

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 6

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( 18 ) Ratings

18 Ratings

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

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® Valley Fresh Steamers™ frozen mixed vegetables

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

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Directions

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

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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; 22%
(Saturated Fat 7g, 7% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 60mg; 60%;
Sodium: 1060mg; 1060%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 2g 2% Sugars 8g 8% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 8%;
Iron: 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;