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5,360 Posts
Discussion Starter #1
from Betty Crocker in my in box just now.

I get their email flyer thingy, and this does look good, but I'd be making a modification or two to make it cheaper.

Here is the link if it works with the picture and everything:

Here is the recipe:
Slow Cooker Upside-Down Chicken Pot Pie
No, you don't have to turn your slow cooker upside down to enjoy this savory pot pie. Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits. Bottoms up!

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.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

High Altitude (3500-6500 ft):
Thaw frozen vegetables before adding to slow cooker.

5,360 Posts
Discussion Starter #3
my adjustments

well you knew I'm a cheap old gal didn't ya?

here goes:

I'd be starting with bone in skin on thighs, that I'd fry up and brown off a lot of the fat in my non stick fry pan to start the recipe.

You want that browning for best flavour. BONES TOO, browned skin, then bones add the best flavour to soups and stews.

The bones and skin mean you buy them much cheaper but if you want you can brown the skinless boneless version in olive oil, just a touch.

The point of the browning first? (so you can eliminate that expensive little can of gravy!)

What's with the dried onion? Use a cheaper fresh one for better flavour. I'd be doing a whole small onion or a half a medium one, diced.

And I'd be throwing the chopped onion and diced celery into the fry pan after dumping the grease and stir the onion bits around to soak up some drippings, then a touch of water not much, chicken always gives off way too much when it slow cooks, and toss the onions and about a half cup of water into the slowcooker with the thighs. Toss in the bayleaf.

I'd probably grate or finely dice a single carrot in and cook it now rather than go for the nasty mixed frozen veggies. I find carrots in the mix veggies save time, but taste not so great. So if I cooked a diced up carrot now, I'd use peas and corn in equal parts and a bit less than a half lb of each from my big bag in the freezer.

AND margery's method here, toss in a spoonful of poultry seasoning, that stuffing seasoning that is sold as mixed poultry seasoning. Mostly sage and savoury in there. It will add a lovely rich flavour.


about 20 minutes to half an hour before it's finished, I'd be adding a cup of milk with 2 tbsp of flour blended in and stir into the crockpot well. Turn up to high and leave it to thicken and cook for another 20 minutes to half an hour before adding the frozen peas and corn.

Stir in that pack of frozen veggies after it's cooked and before adding the biscuits. I buy frozen veggies in the HUGE bags, and I'd be measuring out a lb of whatever I had on hand, likely the no name version of frozen peaches and cream corn, mixed in with some no name baby green peas.

Make your own HM Bisquick or a batch of HM biscuits which is almost as fast and easy as using a mix. I know I've given that recipe for HM bisquick mix over in my OAMC threads on doing OAMC the easy way.

About the time you are adding the flour to thicken things, you whip up the biscuits and bake them so they are hot and ready when the peas and corn are just heated thru.

8,653 Posts
i will definatly have to try that some time. Thanks for posting it.
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