Upside-Down Chicken Pot Pie (Crockpot)
1 1/4 pounds boneless skinless chicken thighs
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 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (1 lb) Green Giant® frozen mixed vegetables
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 setting 8 to 10 hours.
30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
Meanwhile, gently stir in frozen veggies in to chicken mixture. Increase heat setting to high. Cover and cook an additional 15 minutes. Remove bayleaf.