Slow Cooker Upside Down Chicken Pot Pie

judy judy judy

• Ready In: 8 hrs 15 mins
• Serves: 4

Ingredients

• 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  green giant  frozen mixed vegetables

Directions

1. Place chicken in 3 1/2- to 4-quart slow cooker.
2. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
3. Cover and cook on Low heat setting 8 to 10 hours.
4. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
5. Meanwhile, gently stir frozen vegetables into chicken mixture.
6. Increase heat setting to High. Cover and cook 15 minutes.
7. Remove bay leaf.
8. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.