If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Upside-Down Chicken Pot Pie
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- #49133
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 1/4 pound boneless skinless chicken thighs
1 tablespoon dried minced onion
1 dried bay leaf
1/4 teaspoon black pepper
1 jar (18 ounce size) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups baking mix (Bisquick or Jiffy)
2/3 cup milk
1 bag (1 pound size) 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 baking 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. Spoon about 3/4 cup chicken mixture on top of biscuit.
cook's notes
You can also use 8 frozen biscuits, or ones made from refrigerated biscuit dough.
added by
kathykasia
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
275 calories, 11 grams fat, 34 grams carbohydrates, 11 grams protein per serving.
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reviews & comments
May 1, 2012
This recipe was interesting to me because it did not use cream of chicken soup like most slow cooker chicken pot pie recipes. The gravy worked out as a great substitute. Adding sour cream worked well to thicken. The draw back is the poultry seasoning and the added thyme...overboard. I will try this recipe again but use chicken bouillon instead of all those spices.