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!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h25m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 335, Carbohydrate 29 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 940 mg
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Boldit Alek
[email protected]I don't like the upside-down method. I prefer traditional pot pie.
Jacob Jenks
[email protected]This recipe is too complicated. I prefer simpler recipes.
Sameer Sahab
[email protected]I followed the recipe exactly and my pot pie turned out dry. I'm not sure what went wrong.
Mafus Haolader
[email protected]This recipe is a bit bland for my taste. I added some extra seasoning and it was much better.
tahir javed
[email protected]I used a rotisserie chicken for this recipe. It made it even easier to make.
barry williamson
[email protected]I added some extra vegetables to the filling, such as carrots and celery. It turned out great.
Salman Hanif
[email protected]I had some trouble finding crescent roll dough, but I was able to use puff pastry dough instead. It worked just as well.
Mamie Covington
[email protected]This recipe is a bit time-consuming, but it's worth it. The results are amazing.
maybe pagol
[email protected]I'm not a big fan of chicken pot pie, but I really enjoyed this recipe. The upside-down method really makes a difference.
Shuvronil Shishir
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it.
Lisa Ougrah
[email protected]This recipe is a great way to use up leftover chicken. I always have some leftover chicken in my fridge and this is a great way to use it up.
Raiyan Bin
[email protected]I love that this recipe uses a slow cooker. It's so convenient and I can just let it cook all day while I'm at work.
Zai nice girl Hayat
[email protected]I've made this recipe several times now and it's always a hit. It's so easy to make and it always turns out perfect.
Frank Business
[email protected]This is the best chicken pot pie I've ever had. The crust is so flaky and the filling is creamy and delicious. I highly recommend this recipe.
Aarti Ghimire
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The upside-down method really does work and the pot pie turned out perfectly. It was a hit with my family and friends.
Mahr Haider
[email protected]This slow cooker upside-down chicken pot pie is a game-changer! It's so easy to make and the results are amazing. The chicken is tender and juicy, the vegetables are perfectly cooked, and the crust is golden brown and flaky. I'll definitely be making