SparkPeople Advertisers Keep the Site Free

4 of 5 (3)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 269.3
  • Total Fat: 6.1 g
  • Cholesterol: 39.6 mg
  • Sodium: 940.4 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 14.4 g

View full nutritional breakdown of Slow Cooker Upside-Down Chicken Pot Pie calories by ingredient
Report Inappropriate Recipe

Slow Cooker Upside-Down Chicken Pot Pie

Submitted by: TTFN-JENN
Slow Cooker Upside-Down Chicken Pot Pie

Introduction

No, you don't have to turn your slow cooker upside down to enjoy this savory pot pie. Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits. Bottoms up! No, you don't have to turn your slow cooker upside down to enjoy this savory pot pie. Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits. Bottoms up!
Number of Servings: 8

Ingredients

    • 1.6 pound boneless, skinless chicken thighs
    • 1/8 cup chopped onion
    • 1/4 tsp black pepper
    • 2 cans (10 3/4 oz) Campbell's Cream of Chicken with Herbs
    • 1 can (use cream of chicken can - 10.75 oz) water
    • 2 medium celery stalks, cut into 1/2-inch slices
    • 2 1/4 cups Healthy Heart Bisquick mix
    • 2/3 cup Nonfat Milk
    • 1 bag (1 lbs) Green Giant frozen mixed vegetables

Directions

Visit Betty Crocker Online to view recipe and more.
  1. Place chicken in 3.5 to 4 quart slow cooker.
  2. In bowl combine soup and water. Mix until smooth.
  3. Add to soup mix onion and pepper. Mix; pour over chicken.
  4. Place celery on gravy.
  5. Cover and cook on LOW heat setting 8 to 10 hours.
  6. About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
  7. Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to HIGH. Cover and cook 15 minutes
  8. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.


Number of Servings: 8

Recipe submitted by SparkPeople user TTFN-JENN.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I couldn't find the chicken soup with herbs, so I used regular cream of chicken and threw in rosemary, sage and marjoram. It was delicious! Next time I would also throw in some cornstarch to thicken it up a bit. - 8/17/07

    Was this review helpful?   yes  No
  • WOW! This is a ONE SERVING only kind of meal. Don't let the small portion size fool you, this is A LOT of food!

    Very yummy ... we made it with only 1 can soup and really needed 2, it wasn't as "pot pie" like as we would have hoped for.

    Very easy to make ... hardest part was the biscuits! - 7/30/07

    Was this review helpful?   yes  No