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.