Slow cooker chicken pot pie

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 (12 oz) Green Giant® Valley Fresh Steamers™ 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. www.bettycrocker.com