SLOW COOKER CHICKEN POT PIE SOUP RECIPES

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SLOW-COOKER UPSIDE-DOWN CHICKEN POT PIE RECIPE ...



Slow-Cooker Upside-Down Chicken Pot Pie Recipe ... image

No, you don't have to turn your slow cooker upside down to enjoy this savory pot pie. Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits. Bottoms up!

Provided by Betty Crocker Kitchens

Total Time 125 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 9

1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 bag (12 oz) frozen mixed vegetables

Steps:

  • 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 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. 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. 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 manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 335 , CarbohydrateContent 29 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 21 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 940 mg

SLOW-COOKER BISCUIT CHICKEN POT PIE RECIPE - PILLSBURY.COM



Slow-Cooker Biscuit Chicken Pot Pie Recipe - Pillsbury.com image

Flip on the slow-cooker for an easy chicken stew with fresh and frozen vegetables, then top with refrigerated flaky biscuits baked golden brown.

Provided by Pillsbury Kitchens

Total Time 140 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 9

1 1/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium stalks celery, cut into 1/2-inch slices (3/4 cup)
1 bag (12 oz) frozen mixed vegetables
6 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)

Steps:

  • Spray 3 1/2- to 4-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 8 to 10 hours.
  • Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.
  • Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.
  • Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.

Nutrition Facts : Calories 450 , CarbohydrateContent 36 g, CholesterolContent 60 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 27 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1060 mg, SugarContent 8 g, TransFatContent 2 1/2 g

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