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Upside Down Chicken Pot Pie
1 1/4 pounds of boneless and skinless chicken thighs
1 tsp. of instant chopped onion
1 piece dried bay leaf 1/4 tsp. pepper
1 jar of chicken gravy
2 medium-sized celery stalks, cut into half-inch slices 2 1/4 cups of Original Bisquick(r) mix
2/3 cup of milk
1 bag of Green Giant(r) frozen mixed vegetables
1. Place the prepared chicken into a 4 quart slow cooker. Top it with bay leaf, onion, gravy, and pepper. Also, place the celery on the gravy.
2. Cover it and cook for about eight to ten hours using the Low heat setting.
3. At around thirty minutes before serving it, bake eight biscuits by using milk and the Bisquick mix as instructed in the package.
4. Stir the prepared frozen vegetables into the chicken mixture. Increase the heat setting to High. Cover it and cook for around 15 minutes. Remove the bay leaf.
5. Split the baked biscuit and place on a tart pan or in soup bowl before serving the dish. Put about 3/4 cup of the chicken mixture on top of the biscuit.
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