Slow Cooker Upside-Down Chicken Pot Pie – a delicious recipe with chicken thighs, onion flakes, bay leaf, pepper, chicken gravy, celery. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
6
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.
325
kcal
Calories
15
g
Fat
4
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 lbs boneless skinless chicken thighs, 1 tablespoon dried onion flakes, 1 dried bay leaf, 1/4 teaspoon pepper, and more.
Yes, Slow Cooker Upside-Down Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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