This a favorite at our house, but how can you go wrong with a classic like Chicken Pot Pie?
My kids give this recipe a 5 Star rating; I have been making it for a couple of years now and can't believe I couldn't find it when I came searching on my blog for it. I love this classic comfort food and that I can throw my chicken thighs in frozen and still have it done in 6-7 hours on low.
Make your favorite biscuit. I usually use Bisquik because it keeps things simple, but any favorite biscuit will act like the crust if you will. Split the biscuit and place in bowl and spoon some of the hearty stew over the top. Or if you are filling extra motivated you could bake pasty puff shells in place of the biscuits. It's even good without biscuits if you don't have time to get to them.
Slow Cooker Upside-Down Chicken Pot Pie
1 1/4 pound of boneless chicken thighs (3 Costco size thighs)
1/2 cup chopped onions (Instant onions could be used here 1 Tablespoon. I prefer fresh always)
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken or Turkey gravy or 2 envelope pouches made as instructed on package
2 medium celery stalks, diced
Add the last 15 minutes of cooking:
1 (12 oz) bag of your favorite frozen mixed vegetables
Place the chicken in a 3 1/2 to 4 quart slow cooker. Top with onions, bay leaf, pepper and gravy. Place celery on gravy. Cover and cook on LOW for 6-8 hours. (If you have an older crock pot it may take 8-10 hours just check your chicken to make sure it is cooked through).
About 30 minutes before serving, make and bake your biscuits. Meanwhile, gently stir in frozen vegetables into the chicken mixture. Increase heat to high setting, cover and cook for 15 minutes. Remove bay leaf.
Serve with your favorite biscuits as preferred- over the top or on the side whatever makes the crowd happy. My in-laws like this served over mash potatoes. Its versatile.
MAKES 8 (3/4 cup each) SERVINGS
This recipe is adapted from a recipe I got from Betty Crocker Kitchens