Slow Cooker Upside-Down Chicken Pot Pie

Slow Cooker Upside-Down Chicken Pot Pie

Prep Time: 10 minutes. Start to Finish: 10 hour 25 minutes. Serves 6

Ingredients:

1 ¼ pound boneless skinless chicken thighs

1 tablespoon instant chopped onion

2 dried bay leaves

¼ teaspoon pepper

1 18-ounce jar chicken gravy

2 medium celery stalks, cut into ½ inch slices

2 ¼ cups biscuit and baking mis

2/3 cup milk

1 12-ounce bag frozen mixed vegetables

Directions:

Place chicken in 3 1/2- to 4-quart slow cooker

Top with onion, bay leaf, pepper and gravy; Place celery on gravy

Cover and cook on Low heat setting 8 to 10 hours

About 30 minutes before serving, make and bake 8 biscuits using biscuit and baking mix and milk as directed on package

Meanwhile, gently stir frozen vegetables into chicken mixture, Increase heat setting to High

Cover and cook 15 minutes. Remove bay leaf

For each serving, split biscuit and place in soup bowl or tart pan

Spoon about 3/4 cup chicken mixture on top of biscuit