Ingredients

The following ingredients have 4 Servings
  • 16 ounces refrigerated buttermilk biscuits (8 biscuits)
  • 4 boneless skinless chicken breasts halves (cut into cubes, about 2 lbs)
  • 1 lb red potatoes (quartered)
  • 1 cup baby carrots (chopped)
  • 1 cup celery (chopped)
  • 1 onion (diced)
  • 1 cup corn kernels
  • 1 cup petite peas
  • 2 teaspoons garlic powder
  • 1 teaspoon celery salt
  • 1 teaspoon ground black pepper
  • 1 cup chicken stock
  • 3 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • Pinch of paprika
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • Spray a slow cooker with non-stick cooking spray
  • Add the chicken, potatoes, carrots, onion, celery, garlic powder, celery salt, and black pepper into the slow cooker, and pour 1 cup chicken stock over the top.
  • Put the lid on and turn onto a low heat setting
  • On the stove top, make sauce by melting butter in a large saucepan.
  • Add garlic and cook, stirring until fragrant, about a minute.
  • Whisk flour into the butter mixture and stir until it is starting to brown, about 1-2 minutes.
  • Gradually whisk chicken stock into the butter mixture.
  • Once combined, add thyme, parsley, oregano and paprika.
  • Cook until sauce has started to thicken and resembles the consistency of a stew. This takes about 5-10 minutes.
  • Taste, and season with salt and pepper.
  • Pour sauce over the chicken mixture in the crock pot, and stir, then return lid and cook on High for 4 to 5 hours.
  • When 15-20 minutes remain on the cooking time, add your peas, and preheat oven to 350°.
  • When time is up, turn off slow cooker and open tube of biscuits, carefully place biscuits on top of the chicken mixture.
  • Remove the ceramic, inner part of the slow cooker and bake in the oven for 12 to 15 minutes, or until the tops of the biscuits are golden brown.
  • Ladle chicken pot pie mixture into bowls with a biscuit on top and serve.