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Chicken and Vegetable Pot Pies

Thursday - March 15, 2018 11:18 am , Category : RECIPES

Ingredient:

1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 package (.87 oz) roasted chicken gravy mix
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1 jar (4.5 oz) sliced mushrooms, drained
1 cup chicken broth
1/4 cup dry white wine or water
2 cups frozen southern-style cubed hash-brown potatoes (from 32-oz package), thawed
1 cup frozen sweet peas, thawed
1/8 tsp pepper
4 Pillsbury Grands! Frozen Buttermilk Biscuits
2 tsp milk
1/2 tsp dried thyme leaves

Method:
In 3 1/2- to 4-quart slow cooker, place chicken. Sprinkle with gravy mix; mix lightly to coat. Top with carrots and mushrooms. Pour broth and wine over top.
Cover; cook on Low heat setting 5 to 7 hours.

About 30 minutes before serving, add potatoes, peas and pepper to chicken mixture; stir gently to mix. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until peas are tender.

Meanwhile, heat oven to 375°F. Place frozen biscuits on ungreased cookie sheet. Brush tops with milk; sprinkle with thyme. Bake as directed on package.

To serve, spoon chicken mixture into individual serving bowls. Top each with biscuit.
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