Slow Cooker Chicken Pot Pie | Red Leaf Lettuce & Buttermilk Dressing

Prep time: 10 minutes Cook time: 7-8 hours on low

per serving: 528 calories; 32 grams protein; 17 grams total fat; 5 grams fiber; 4 grams saturated fat; 62 grams carbohydrates; 98 mgs cholesterol; 1600 mgs sodium; 10 WW points plus // nutrition is based on a 6 oz boneless chicken thigh

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Slow Cooker Chicken Pot Pie

Ingredients

1.25 pounds boneless, skinless chicken thighs

1/2 white onion chopped

1 bay leaf

coarse salt and freshly ground pepper, to taste

1 18-ounce jar chicken gravy

2 stalks celery sliced

1 12-oz package refrigerated biscuits

3 cups frozen mixed vegetables

Instructions


[1]
Place the chicken in a slow cooker and top with the onion, bay leaf, salt and pepper and gravy. Place the celery on the gravy. Cover and cook on low for 7-8 hours, or until chicken is cooked through.
[2]
Thirty minutes before serving, bake the biscuits according to package directions.
[3]
Gently stir the frozen vegetables into the chicken mixture and increase the heat setting to high. Cover and cook for 15 minutes. Remove the bay leaf.
[4]
For each serving, split the biscuit and place in a soup bowl. Spoon 1/2 cup of the chicken mixture on top of the biscuit, top with the other biscuit and serve.

Red Leaf Lettuce with Buttermilk Dressing

Ingredients

1/2 head red leaf lettuce torn

2 pears cored and cubed

1/4 cup prepared buttermilk dressing

1/2 red onion thinly sliced

coarse salt and freshly ground pepper, to taste

Instructions


[1]
In a large salad bowl, combine lettuce and pears. Season with salt and pepper. Toss with enough dressing to coat and serve garnished with onion.