Slow-Cooker Biscuit Chicken Pot Pie

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  • 10 min prep time
  • 10 hr 40 min total time
  • 9 ingredients
  • 6 servings

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)

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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