Slow Cooker Upside Down Chicken Pot Pie Recipes

SLOW-COOKER UPSIDE-DOWN CHICKEN POT PIE

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
• Cover and cook on Low heat setting 8 to 10 hours.
• About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
• 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. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SLOW COOKER CHICKEN POT PIE

Steps:

• Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
• Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
• Continue cooking on Low until heated through, about 30 minutes more.

SLOW COOKER UPSIDE DOWN CHICKEN POT PIE

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker.
• Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
• Cover and cook on Low heat setting 8 to 10 hours.
• About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
• 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.

SLOW COOKER UPSIDE-DOWN CHICKEN POT PIE

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
• Cover and cook on Low heat setting 8 to 10 hours.
• About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
• 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.
• Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CHICKEN POT PIE IN THE SLOW COOKER

Steps:

• Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
• Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
• Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
• Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.