Slow-Cooker Biscuit Chicken Pot Pie

Slow-Cooker Biscuit Chicken Pot Pie

Flip on the slow cooker for an easy chicken stew with fresh and frozen vegetables, then top with refrigerated flaky biscuits baked golden brown.

Prep Time

10

Minutes

Total Time

10:40

Hrs:Mins

Makes

6

servings

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) Green Giant™ Steamers™ frozen mixed vegetables
6
Pillsbury® Grands!® Flaky Layers frozen biscuits (from 22.1-oz bag)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
For a creamier pot pie, stir in 1/3 cup sour cream just before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 190),
  • Total Fat 22g
    • (Saturated Fat 7g,
    • Trans Fat 2 1/2g),
  • Cholesterol 60mg;
  • Sodium 1060mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 2g,
    • Sugars 8g),
  • Protein 27g;
Percent Daily Value*:
    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 Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.