Flip on the slow-cooker for an easy chicken stew with fresh and frozen vegetables, then top with refrigerated flaky biscuits baked golden brown.
Slow-Cooker Biscuit Chicken Pot Pie
- Prep Time 10 min
- Total 10 hr 40 min
- Ingredients 9
- Servings 6
Ingredients
- 1 1/4 lb boneless skinless chicken thighs
- 1 medium onion, chopped (1/2 cup)
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1 jar (18 oz) chicken gravy
- 2 medium stalks celery, cut into 1/2-inch slices (3/4 cup)
- 1 bag (12 oz) frozen mixed vegetables
- 6 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)
Instructions
-
Step1Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery.
-
Step2Cover; cook on Low heat setting 8 to 10 hours.
-
Step3Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.
-
Step4Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.
-
Step5Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.
Nutrition
450
Calories
22g
Total Fat
27g
Protein
36g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 190
- Total Fat
- 22g
- 33%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 2 1/2g
- Cholesterol
- 60mg
- 20%
- Sodium
- 1060mg
- 44%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 8g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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