Upside Down Chicken Pot Pie

This recipe was found at Betty Crocker.

Slow Cooker Upside-Down Chicken Pot Pie
1 1/4
pounds boneless skinless chicken thighs
1
tablespoon instant chopped onion
1
dried bay leaf
1/4
teaspoon pepper
1
jar (18 ounces) 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 (1 pound) Green Giant® 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.

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