Crockpot Upside Down Chicken Pot Pie

Crockpot Upside Down Chicken Pot Pie Recipe:
1 1/4 lbs of boneless, skinless chicken thighs
1 T dried, minced onion
1 bay leaf
1 jar chicken gravy
2 medium celery stalks, cut into 1/2 inch slices
1 bag frozen vegetables
2 1/4 cups Original Bisquick mix
2/3 cup milk

Place chicken in slow cooker. Top with onion, bay leaf, pepper and chicken gravy. Place celery on gravy. Cover and cook on Low for 8 to 10 hours. About 30 minutes before serving, make and bake 8 biscuits usin biscuit mix and milk as directed on package. Gently stir frozen vegetables into chicken mixture. Increase setting to High and cook covered for 15 minutes. Remove bay leaf. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken on mixture on top biscuit.

-Instead of using Bisquick, just use frozen biscuits.
-Add a bit more liquid, and eat as a soup.

Here’s what you’ll need:

Season the chicken.  I used Home Seasoning.
Put the chicken thighs in a crockpot.

Add in the 1 Tablespoon of dried, minced onion.

Drop in the bay leaf and cover with the chicken gravy.

Chop up the celery.

Let it cook for 8-10 hours. The chicken will literally fall apart.

About 30 minutes before ready to eat, preheat the oven to 450 degrees and added the bag of frozen vegetables.

Time to make the biscuits . . .2 1/4 cups of the Bisquick.

Plus, 2/3 cups of milk.


Drop them on an ungreased cooksie sheet and bake for about 10 minutes.

Open a biscuit and pile on the chicken and vegetable mixture.

This was such an easy meal to make. If you like your pot pie to be a little runnier, you might want to add in an extra jar of gravy or half of a jar about an hour or so before you are going to eat.