A Slow Cooker Recipe Sure to Warm You Up on This Chilly Sunday

I love my slow cooker, especially when there's a chill in the air and I start to crave warm comfort foods like this Slow Cooker Creamy Chicken Pot Pie.

Any recipe that calls for Pillsbury Buttermilk Biscuits gets a thumbs up from me!

Although I haven't tried this dish, it does look like it's promising and easy with only a few simple ingredients!

2 1/2 pounds of boneless skinless chicken thighs, cut into 1-inch pieces
1C heavy whipping cream
1/4c all-purpose flour
1/2tsp salt
1 package (0.87oz) chicken gravy mix
1Tbsp poultry seasoning
1 bag (12 oz) frozen mixed veggie
1 can (16.3oz) Pillsbury Grands! refrigerated buttermilk biscuits

• Spray 5-quart slow cooker with cooking spray. Place chicken in slow cooker.
• In small bowl, mix cream, flour, gravy mix, poultry seasoning and 1/2 teaspoon salt; pour over chicken. Cover and cook on Low heat setting 8 hours.
• Heat oven to 350°F. Microwave mixed vegetables as directed on bag. Remove slow cooker insert. Stir in vegetables, and break up chicken pieces.
• Separate dough into 8 biscuits. Top mixture with biscuits. Bake uncovered 33 to 37 minutes or until biscuits are dark brown on top and cooked all the way through.