Creamy Chicken Pot Pie
This creamy chicken pot pie recipe will keep you nice and warm this winter!
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
1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
1. Spray 5-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
2. 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 tender.
3. Heat oven to 350°F. Stir frozen mixed vegetables into slow cooker. Remove slow cooker insert.
4. Separate dough into 8 biscuits. Top mixture in slow cooker with biscuits. Bake uncovered 35 to 40 minutes or until biscuits are deep golden brown on top and cooked through.