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Upside-Down Chicken Pot Pie
Makes 8 servings

Prep Time: 10 minutes
Cooking Time: HIGH 30 minutes and LOW 6 7 hours

Ingredients

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) frozen mixed vegetables

Directions

  • 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.

 
 
 
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