Slow-Cooker Creamy Chicken Pot Pie
Description
Make a yummy chicken pot pie in the slow cooker and finish it in the oven to get the biscuits flaky on the inside and brown on the outside. This recipe has gravy, not cream of soup like many other recipes, so it is absolutely delicious.
Ingredients
2 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
1 c. heavy whipping cream
1/4 c. all-purpose flour
1 packet chicken gravy mix
1 T. poultry seasoning
12 oz. bag Green Giant Steamers frozen mixed vegetables
16.3 oz. can Pillsbury Grands refrigerated buttermilk biscuits
Directions
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Lilne a 5 quart slow cooker with a slow cooker liner for easy clean up and then spray the liner with cooking spray.
Place the chicken in slow cooker.
In a small bowl, mix cream, flour, gravy mix, poultry seasoning and 1/2 teaspoon salt; pour over chicken.
Cover and cook on low for 8 hours.
Heat oven to 350 degrees.
Microwave mixed vegetables as directed on bag. Remove the slow cooker crock. Stir in vegetables, and break up chicken pieces.
Separate dough into 8 biscuits. Top mixture with biscuits. If your slow cooker crock is ovenproof, place it in the oven. Bake uncovered 33 to 37 minutes or until biscuits are dark brown on top and cooked all the way through.
8 servings