CREAMY CHICKEN POT PIE

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces

  

1

cup heavy whipping cream

   

1/4

cup all-purpose flour

   

1

package (0.87 oz) chicken gravy mix

   

1

tablespoon poultry seasoning

   

1

bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables

1

can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

Spray 5-quart slow cooker with cooking spray. Place chicken in slow cooker.

In small bowl, mix cream, flour, gravy mix, poultry seasoning and 1/2 teaspoon salt; pour over chicken. Cover and cook on Low heat setting 8 hours.

Heat oven to 350°F. Microwave mixed vegetables as directed on bag. Remove slow cooker insert. Stir in vegetables, and break up chicken pieces.

Separate dough into 8 biscuits. Top mixture with biscuits. Bake uncovered 33 to 37 minutes or until biscuits are dark brown on top and cooked all the way through.

Note: This is a Pillsbury recipe thus it calls for their brand products.

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