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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

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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