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Slow-Cooked Chicken and Vegetable Pot Pies

Prep 40 min
Total 5 hr 40 min
Ingredients 12
Servings 4

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

By Pillsbury Kitchens

October 19, 2016

Ingredients

1 1/4

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

package (.87 oz) roasted chicken gravy mix

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

jar (4.5 oz) sliced mushrooms, drained

cup chicken broth

1/4

cup dry white wine or water

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

cup frozen sweet peas, thawed

1/8

teaspoon pepper

Pillsbury™ Grands!™ Frozen Buttermilk Biscuits

teaspoons milk

1/2

teaspoon dried thyme leaves

Steps

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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.