Slow Cooker Upside-Down Chicken Pot Pie

 

1 1/4

pounds boneless skinless chicken thighs

1

tablespoon instant chopped onion

1

dried bay leaf

1/4

teaspoon pepper

1

jar (18 oz) chicken gravy

2

medium celery stalks, cut into 1/2-inch slices

2 1/4

cups Original Bisquick® mix

2/3

cup milk

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

• 1 Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
• 2 Cover and cook on Low heat setting 8 to 10 hours.
• 3 About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
• 4 Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
• 5 For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.