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Slow-Cooker Biscuit Chicken Pot Pie

Slow-Cooker Biscuit Chicken Pot Pie
  • Prep 10 min
  • Total 10 hr 40 min
  • Ingredients 9
  • Servings 6
Flip on the slow-cooker for an easy chicken stew with fresh and frozen vegetables, then top with refrigerated flaky biscuits baked golden brown.
Updated May 7, 2021
Make With
Make With
Pillsbury Biscuits

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) frozen mixed vegetables
  • 6 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
190
Total Fat
22g
33%
Saturated Fat
7g
33%
Trans Fat
2 1/2g
Cholesterol
60mg
20%
Sodium
1060mg
44%
Potassium
420mg
12%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
10%
Sugars
8g
Protein
27g
% 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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