Creamy Chicken and Biscuits from Real Simple Magazine
A variation of a chicken pot pie it uses biscuits rather than a pastry crust but still as flavorful and satisfying.
Servings: 6
Ingredients
- 3-4 carrots, chopped
- 2 stalks celery, sliced
- 1 small onion, chopped
- ¼ cup all-purpose flour
- 1 ½ pounds boneless, skinless chicken thighs
- ½ tsp poultry seasoning
- 1 ½ tsp salt (divided)
- ½ tsp black pepper
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 cup frozen peas
- ½ cup heavy cream (or half and half)
- Biscuits
Instructions
- Place the chopped carrots, celery and onion into the slow cooker. Add the flour and stir a bit.
- Arrange the chicken thighs on top of the vegetables and sprinkle with the poultry seasoning, the salt and the pepper.
- Add to that the wine and the chicken broth.
- Cook on low for 6 hours or high for 3 hours.
- Prepare biscuits about ½ hour before serving.
- 10 MINUTES before serving add the cream, the frozen peas and another ½ tsp of salt to your slow cooker. Stir, re-cover and cook the remaining 10 minutes to heat through.
- Slice the biscuits in half and place open-faced in the bottom of each serving dish and top with creamy chicken and vegetable mixture.