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Nancy's Kitchen - Tried and Tested Recipes
Crockpot Biscuit Chicken Pot Pie

Crockpot Biscuit Chicken Pot Pie
Makes 2 Servings

10 oz boneless skinless chicken thighs
1/4 cup chopped onion
1/4 teaspoon poultry seasoning
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 cup chicken gravy
1/3 cup celery, cut into 1/2-inch slices
2/3 cup frozen mixed vegetables
3 Pillsbury® Grands!® Flaky Layers frozen biscuits (from 22.1-oz bag)

Spray 1-1/2-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery. Cover; cook on Low heat setting 4 to 5 hours.

Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes. Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag. Spoon chicken mixture onto plate; top with split biscuits.


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