Slow-Cooker Upside-Down Chicken Pot Pie
Slow-Cooker Upside-Down Chicken Pot Pie might be just the main course you are searching for. One serving contains 170 calories, 16g of protein, and 7g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up celery stalks, pepper, bay leaf, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 10 hours and 25 minutes.
Instructions
Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper 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. Increase heat setting to High. Cover and cook 15 minutes.
For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. 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 manufacturers directions for layering ingredients and choosing a temperature.