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Upside-Down Chicken Pot Pie

Serves: 8
Total Calories: 512

Ingredients

1 1/4 pounds boneless, skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 (20-ounce) bottle chicken gravy mix
2 medium stalks celery, cut into 1/2 inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 (16-ounce) bag frozen mixed vegetables

Directions:

1. Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2. Cover and cook on low heat setting 8 to 10 hours.
3. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4. 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.
1 SERVING: Calories 335 (Calories from Fat 135) Fat 15g (Saturated 4g) Cholesterol 45mg:
Sodium 940mg Carbohydrate 29g (Dietary Fiber 3g) Protein 21g o % Daily Value: Vitamin A 42% Vitamin C 16% Calcium 14% Iron 16% o Exchanges: 2 Starch, 2 Lean Meat, 1 1/2 Fat o Carbohydrate Choices: 2

together
time

Help kids develop their sensory skills at
dinner. Instead of answering them when they ask, "What's for dinner?" have them close their eyes and guess what it is by smelling, hearing (sizzling, simmering, etc.) or touching the foods before they are served.



Nutritional Facts:

Serves: 8
Total Calories: 512
Calories from Fat: 140

This Upside-Down Chicken Pot Pie recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.


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