Upside-down Chicken Pot Pie (slow cooker)

Now that we are getting into fall, its time to start pulling out some of my warm hearty recipes. This will not disappoint, its a healthy spin on chicken pot pie! There are lots of veggies and lean protein, a small serving will warm you right up! This is also great re-heated!

Ingredients -

• 1 1/4pounds boneless skinless chicken breasts
• 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 1/4cups Original Bisquick® mix
• 2/3cup milk
• 1 bag (12 oz) frozen mixed vegetables

Directions -

• 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. Spoon about 3/4 cup chicken mixture on top of biscuit.

Superfoods - lean protein