Slow-Cooker Upside-Down Chicken Pot Pie

  • Prep 10 min
  • Total 10 hr 25 min
  • Servings 8

Ingredients

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) frozen mixed vegetables

Steps

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  • 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. <BR><BR><B>Note:</B> 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.

Notes









Tips

Expert Tips

  • In a rush, enjoy this as a hearty stew without the biscuits.
  • Stir 1/4 cup white wine into the chicken mixture, and bake frozen puff pastry shells in place of the biscuits for an elegant twist.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
135
% Daily Value
Total Fat
15 g
Saturated Fat
4 g
Cholesterol
45 mg
Sodium
940 mg
Potassium
430 mg
Total Carbohydrate
29 g
Dietary Fiber
3 g
Protein
21 g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
16%
16%
Calcium
14%
14%
Iron
16%
16%
Exchanges:
2 Starch; 2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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