Creamy Biscuit Chicken Pot Pie
Serving Size / Yield
- 2 1/2 lb. boneless, skinless chicken thighs, cut into pieces
- 2 C. onions, diced
- 1 C. heavy whipping cream
- 1/4 C. flour
- 1 pkg. chicken gravy mix
- 1 Tbs. poultry seasoning
- 1(12 oz.) bag frozen mixed vegetables
- 1 (16 oz.) can refrigerated buttermilk biscuits
Grease a 5-qt. crockpot and put the chicken in the bottom of it. In a bowl, combine the cream, onion, flour, gravy mix, poultry seasoning, and 1/2 tsp. salt. Mix well. Pour the mixture over the chicken, cover, and cook on low for 8 hours.
Heat the oven to 350 degrees. Microwave the frozen vegetables according to the directions on the bag. Remove the crockpot insert and stir in the vegetables. Breakup the chicken pieces. Separate the dough into 8 pieces and place them on top of the chicken and vegetables. Bake for 33 to 37 minutes, or until they are brown on top and cooked through.