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.