Chicken pot pie is one of my favorite comfort foods, so when I saw this recipe – it spoke to me! I have been trying to find more crockpot meals. They are so easy – yet I always forget about them. You make the chicken and veggies in the crockpot and then make the biscuits right before serving. Now, if you are looking for a healthy option, I would go with this chicken pot pie. But, this is a good choice for a really creamy and easy meal.
Ingredients:
3/4 pound carrots (about 4), cut into 1 in. lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (I ended up using breasts)
1/2 teaspoon poultry seasoning
salt and black pepper
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
6 store bought biscuits (or make your own!)
1 cup frozen peas
1/2 cup heavy cream
Directions:
1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours.
3. Thirty minutes before serving, prepare the biscuits.
4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
if it taste as good as it looks it must be delicious
mmm. love this. I had a variation of it in NM. yum yum!