It’s chilly in Tallahassee this time of year. I wish my chimney had a fire going!
There’s nothing better than warming up on a cold day with warm food that reminds you of home. I’ve got a recipe for you that will taste as good as mom’s cooking, and you can make it easy as pie!
Put it in the Crock Pot and forget it! Head off to class, and, in just a few of hours, you’ll return to an apartment or house (hopefully a Jackson Properties one!) that smells simply delicious. Grab a bowl, put on your PJ’s and get ready to dive into a JP favorite: Upside Down Chicken Pot Pie!
We grabbed this great recipe from BettyCrocker.com.
1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables
1 – Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2 – Cover and cook on Low heat setting 8 to 10 hours.
3 – About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4 – Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5 -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.