Totally delicious slow cooker chicken pot pie!

First, I apologize for not posting sooner. I said I would get this recipe up on this blog, them promptly misplaced it during the wild medication adjustment/new job move. I made another chicken pot pie that could only be called an EPIC disappointment and just KNEW this recipe HAD to be somewhere. Well folks. I found it and here it is and I tell you what, it will fulfill ALL your requests for comfort food: Creamy carbs with just enough protein from the chicken and veggies so you don’t have to waste any time feeling guilty while you eat this! Slurp it up!

Note: I work all day so I did this all in an hour when I got home. I’ll post BOTH directions so you can pick the one that works best for you.
Serves 6
Hands On Time: 15 min
Total Time: 1 hr or 6 hr 30 min

3/4 pound carrots (about 4) cleaned and cut into 1″ pieces
2 stalks celery, thinly sliced
1 white or yellow onion, chopped
1/4 all-purpose flour
1 1/2 pound boneless, skinless chicken thighs (about 8)
1/2 t. poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
6 store bought or Easy Drop Biscuits; (see recipe following), split
1 cup frozen peas
Any other veggies that sound good: Cubed white or sweet potatoes, parsnips, etc.
1/2 cup heavy cream

1. In a 4-6 quart slow cooker, toss together all the veggies, except the peas, and the 1/2 cup of flour. Place the chicken on top and season with the poultry seasoning, salt and pepper. Add the wine and the broth.

2. Cover and cook until the chicken and veggies are tender, on low for 5- 6 hours or on high for 2 1/2 to 3 hours or on the stovetop for 45 minutes (what I chose to do and it worked just fine.)

3. Thirty minutes before serving, prepare the Easy Drop Biscuits (see below.)

4. Ten minutes before serving, add the peas, cream (yes, real cream!), and a bit more salt to the chicken and stir to combine. Cover and cook till heated through, about 5- 10 minutes more.

5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and remaining biscuit halves OR use a Bisquick type mix, add milk to make biscuits and drop into the soupy chicken mixture. Have the oven preheated to 425 and place the casserole with the Bisquick biscuits into the oven to complete cooking.Result? Squishy on the bottom and crispy on top! Yum!

This is THE BEST chicken pot pie I have ever made and guaranteed to cure whatever makes you feel blue!

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