| 1 1/4 | pounds boneless skinless chicken thighs |
| 1 | tablespoon instant chopped onion |
| 1 | dried bay leaf |
| 1/4 | teaspoon pepper |
| 1 | jar (18 oz) 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 lb) 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. | |
| About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package. | |
| 3. Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf. | |
| 4. For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. | |
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