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 min
  • Total Time 10 hr 40 min
  • Servings 6

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) 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
190),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
7g,
7%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
60mg
60%;
Sodium
1060mg
1060%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
8g
8%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
8%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.