Slow Cooker Upside-down Chicken Pot Pie

Total Time: 10 hrs 10 mins Preparation Time: 10 mins Cook Time: 10 hrs

Ingredients

• Servings: 8
• 1 1/4 lbs boneless skinless chicken thighs
• 1 tablespoon dried onion flakes
• 1 dried bay leaf
• 1/4 teaspoon pepper
• 1 (18 ounce) jar chicken gravy
• 2 medium celery ribs, cut into 1/2-inch slices
• 2 1/4 cups original bisquick baking mix
• 2/3 cup milk
• 1 (1 lb) bag frozen mixed vegetables

Recipe

• 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.
• 6 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.