Upside Down Chicken Pot Pie & Old Fashioned Coconut Pie

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Upside Down Chicken Pot Pie
Makes 8 servings

1 1/4 pounds boneless, skinless chicken thighs
1 tablespoon instant chopped onions
1 dried bay leaf
1/4 teaspoon pepper
1 (20-ounce) bottle chicken gravy mix
2 medium stalks celery, cut into 1/2 inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 (16-ounce) bag 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. For each serving, split biscuit and place in soup bowl or tart pan. Spoon
about 3/4 cup chicken mixture on top of biscuit.

Serve with Fresh Strawberries

Old Fashioned Coconut Pie
Makes 6 servings

1/4 cup all-purpose flour
1 cup sugar
Dash salt
2 cups milk
3 egg yolks, beaten
1-1/2 teaspoons vanilla extract
1-1/4 cups flaked coconut, divided
1 pie shell (9 inches), baked
MERINGUE:
3 egg whites
6 tablespoons sugar

1. In a saucepan, combine flour and sugar; add salt, milk and egg yolks. Mix well. Cook over medium heat,
stirring constantly, until mixture is thickened and bubbly.

2.  Reduce heat; cook and stir 2 minutes more. Remove from the heat; stir in vanilla and 1 cup coconut.
Pour hot filling into pie shell.

For meringue:
1. Beat egg whites in a mixing bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff
glossy peaks and sugar dissolves. Spread meringue over hot filling. Sprinkle with remaining coconut.

2. Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.

Find more great family recipes and meal planning assistance at Dine Without Whine.