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


1. Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay
leaf, pepper and gravy. Place celery on gravy.
2. Cover and cook on Low heat setting 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.

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 slow cooker.