Here's what I started with:
Crockpot Upside Down Chicken Pot Pie Recipe:
1 1/4 lbs of boneless, skinless chicken thighs
1 T dried, minced onion
1 bay leaf
1 jar chicken gravy
2 medium celery stalks, cut into 1/2 inch slices
1 bag frozen vegetables
2 1/4 cups Original Bisquick mix
2/3 cup milk
How I did it:
Place chicken in slow cooker. Top with onion, bay leaf, pepper and chicken gravy. Place celery on gravy. Cover and cook on Low for 8 to 10 hours. About 30 minutes before serving, make and bake 8 biscuits usin biscuit mix and milk as directed on package. Gently stir frozen vegetables into chicken mixture. Increase setting to High and cook covered for 15 minutes. Remove bay leaf. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken on mixture on top biscuit.
-Instead of using Bisquick, just use frozen biscuits.
-Add a bit more liquid, and eat as a soup.
#1 Season the chicken (I used Home Seasoning)
#2 Put the chicken thighs in a crockpot.
#4 Drop in the bay leaf and cover with the chicken gravy
#6 Let it cook for 8-10 hours. The chicken will literally fall apart.
#7 About 30 minutes before we were ready to eat, I preheated the oven to 450 degrees and added the bag of frozen vegetables.
#8 Time to make the biscuits . . .2 1/4 cups of the Bisquick
#9 Plus, 2/3 cups of milk. The first time I didn't read the directions and I added 2 CUPS of milk . . . clearly, I had to start that over. LOL
#11 I dropped them on an ungreased cookie sheet and baked for about 10 minutes.
#11 These biscuits were YUMMY. I've only had the frozen biscuits before and I could have kept eating and eating these.
#12 Open a biscuit and pile on the chicken and vegetable mixture.
This was such an easy meal to make. After about 2 hours of cooking, it filled the house with a wonderful aroma. I couldn't wait to eat it. Scott said that he didn't think he was going to like the biscuit but it really tasted exactly like a pot pie.