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Slow-Cooker Biscuit Chicken Pot Pie
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-
Prep
10
min
-
Total
10
hr
40
min
-
Ingredients
9
-
Servings
6
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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)
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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.
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-
For a creamier pot pie, stir in 1/3 cup sour cream just before serving.
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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
- 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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