SLOW COOKER CHICKEN POT PIE WITH BISQUICK RECIPES

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.

Steps:

• Sprinkle chicken with salt and pepper and place in bottom of slow cooker.
• In a medium bowl, combine soup and broth and mix well. Add garlic powder and pour mixture over chicken. Cook on LOW for 5 hours or HIGH for 3 hours.
• Fifteen minutes before end of cook time, remove chicken from the slow cooker. Break softened cream cheese into chunks and add to slow cooker, whisking until the sauce is smooth.
• Shred chicken if desired and return to slow cooker. Season with additional salt and pepper to taste.
• Serve chicken over hot rice or egg noodles and top with sauce.