Slow Cooker Upside-Down Chicken Pot Pie

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!

1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 ounces) 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 (1 pound) Green Giant frozen mixed vegetables

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.
High Altitude (3500-6500 ft): Thaw frozen vegetables before adding to

Tips from the Kitchen

Variation In a rush, enjoy this as a hearty stew without the biscuits.
From www.bettycrocker.com.

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