Quick and easy version of pot pie with a biscuit topping for the crust
Place chicken in 3 1/2- to 4-quart slow cooker. Top with bay leaf, pepper, VegeSal, frozen mire poix blend and 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, breaking up chicken into bite-sized pieces, if necessary. Increase heat setting to High. Cover and cook 15-30 minutes, or until vegetables are tender. Remove bay leaf.
For each serving, split biscuits and place two halves on a dinner plate or into individual pasta bowls. Spoon about one cup of chicken mixture on top of each biscuit.
HELPFUL TIPS: 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 207 | ||
Calories from Fat: 81 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 53.9mg | 17 % | |
Sodium 799.4mg | 28 % | |
Potassium 385.3mg | 10 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.4g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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