 |
| Slow Cooker Upside Down Chicken Pot Pie |
Ingredients
- 1 1/2 lb Boneless Skinless Chicken Breasts or Thighs
- 1 Dried Bay Leaf
- 1/4 tsp Pepper
- 2 tsp Vegesal Seasoning Blend
- 1 bag Mire Poix Frozen Veggies; Onion, celery, carrot (16oz)
- 2 jars Chicken Gravy (18oz)
- 1 bag Mixed Vegetables (16oz)
- 2 1/4 cups Original Bisquick® Mix
- 1 cup Milk
Directions
- Place chicken in 3 1/2- to 4-quart slow cooker Top with bay leaf, pepper, VegeSal, frozen mire poix blend and gravy
- Cover and cook on Low heat setting 8 to 10 hours
- About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package
- Meanwhile, gently stir frozen vegetables into chicken mixture, breaking up chicken into bite-sized pieces, if necessary Increase heat setting to High Cover and cook 15-30 minutes, or until vegetables are tender
- Remove bay leaf
- For each serving, split biscuits and place two halves on a dinner plate or into individual pasta bowls Spoon about one cup of chicken mixture on top of each biscuit
I've been trying to find recipes that I have most of the ingredients in the house. I thought I had a frozen peas & carrots blend, but I only had peas. So I just added peas and corn. To be honest, I never heard of Vegesal seasoning blend. So I used some Chicken seasoning, thyme, parsley, salt & pepper. I also only used one jar of gravy (12oz) and added in a can of Cream of Chicken soup. I also didn't have any biscuits (oops) So it's just the inside of a Pot Pie pictured. But it had a nice taste overall.
(Recipe used: betterrecipes.com)
No comments:
Post a Comment