Place chicken in 3 1/2 to 4-quart slow cooker. Sprinkle with gravy mix; mix lighly to coat. Top with carrots and mishrooms. Pour broth and wine over top.
Cook; cook on low setting for 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 an additional 25 to 30 mins or until peas are tender.
Meanwhile, heat over to 375F. Place frozen biscuits on ungreased cookie sheet. Brush tops with milk; sprinkle with dill weed. Bake as directed on package.
To serve, spoon chicken mixture into individual serving bowls. Top each with biscuit.
Originally Submitted
3/15/2008
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