Crock Pot Chicken Pot Pie 1-1/4 lb. boneless skinless chicken thighs 1 med.chopped onion 1 dried bay leaf 1/4 tsp. ground black pepper 1 jar (18 oz.) chicken gravy 2 medium celery ribs, cut into 1/2" slices 2-1/4 cups Original Bisquick mix 2/3 cup milk 1 bag (1 lb.) Green Giant frozen mixed vegetables, thawed
1. Place chicken in 3-1/2 to 4 quart crock pot/slow cooker. Top with onion, celery,bay leaf, pepper and gravy. 2. Cover and cook on LOW heat setting for 8 to 10 hours. 3. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package. 4. Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf. 5. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
