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Slow-Cooked Chicken and Vegetable Pot Pies

(21)

5 reviews

40 min prep time
5 hr 40 min total time
12 ingredients
4 servings

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Looking for a hearty dinner? Enjoy this pot pie made using chicken and Pillsbury® Grands!® Frozen Buttermilk Biscuits and Green Giant® vegetables - a delightful meal.

Ingredients

1 1/4: lb boneless skinless chicken thighs, cut into 1-inch pieces

1: package (.87 oz) roasted chicken gravy mix

1: cup ready-to-eat baby-cut carrots, cut in half lengthwise

1: jar (4.5 oz) sliced mushrooms, drained

1: cup chicken broth

1/4: cup dry white wine or water

2: cups frozen southern-style cubed hash-brown potatoes (from 32-oz package), thawed

1: cup frozen sweet peas, thawed

1/8: teaspoon pepper

4: Pillsbury™ Grands!™ Frozen Buttermilk Biscuits

2: teaspoons milk

1/2: teaspoon dried thyme leaves

Steps

1 In 3 1/2- to 4-quart slow cooker, place chicken. Sprinkle with gravy mix; mix lightly to coat. Top with carrots and mushrooms. Pour broth and wine over top.
2 Cover; cook on Low heat setting 5 to 7 hours.
3 About 30 minutes before serving, add potatoes, peas and pepper to chicken mixture; stir gently to mix. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until peas are tender.
4 Meanwhile, heat oven to 375°F. Place frozen biscuits on ungreased cookie sheet. Brush tops with milk; sprinkle with thyme. Bake as directed on package.
5 To serve, spoon chicken mixture into individual serving bowls. Top each with biscuit.

1 In 3 1/2- to 4-quart slow cooker, place chicken. Sprinkle with gravy mix; mix lightly to coat. Top with carrots and mushrooms. Pour broth and wine over top.
2 Cover; cook on Low heat setting 5 to 7 hours.
3 About 30 minutes before serving, add potatoes, peas and pepper to chicken mixture; stir gently to mix. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until peas are tender.
4 Meanwhile, heat oven to 375°F. Place frozen biscuits on ungreased cookie sheet. Brush tops with milk; sprinkle with thyme. Bake as directed on package.
5 To serve, spoon chicken mixture into individual serving bowls. Top each with biscuit.

Expert Tips

For a nice flavor change, try dill weed instead of the thyme.

To easily thaw the potatoes and peas, place them in a 4-cup microwavable glass measuring cup. Cover with vented plastic wrap; microwave on High 4 to 5 minutes or until thawed, stirring once.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 6g 30%
Cholesterol: 90mg; 30%
Sodium: 1480mg; 62%
Total Carbohydrate: 56g; 19%
Dietary Fiber 6g 24% Sugars 8g
Protein: 40g

% Daily Value*:

Vitamin A: 100%; 100%
Vitamin C: 10%; 10%
Calcium: 12%; 12%
Iron: 28%; 28%

Exchanges:

4 Starch; 4 Other Carbohydrate; 4 Lean Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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