Just when you thought you couldn't love your slow cooker any more than you already do, we go and bring you this biscuit-topped beauty that delivers big pot pie flavor with little hassle. There's chicken pot pie, then there's this easy, creamy version that basically makes itself!
Ingredients
- 2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup heavy whipping cream
- 1/4 cup all-purpose flour
- 1 package (0.87 oz) chicken gravy mix
- 1 tablespoon poultry seasoning
- 1/2 teaspoon salt
- 1 bag (12 oz) frozen mixed vegetables, thawed
- 1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
 |
| Slow-Cooker Creamy Chicken Pot Pie |
Steps
- Spray 5-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
- In small bowl, mix whipping cream, flour, gravy mix, poultry seasoning and salt; pour over chicken. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center.
- .....
- ........
You can get the complete recipes here!!!
