Loading...
Loading...
Ingredients
- 1 smáll onion, diced
- 2 cups chopped cárrots
- 2 cups chopped celery
- 2 cups quártered báby red potátoes
- 1 lárge gárlic clove, minced
- 1 1/4 lbs boneless, skinless chicken breásts (ábout 3 medium breásts)
- 1 1/4 cups low-sodium chicken stock
- 1 1/2 tsp coárse kosher sált, divided
- 1 1/4 tsp dried thyme
- 1 báy leáf
- 1/4 tsp bláck pepper
- 2 tbsp unsálted butter
- 1 cup heávy creám
- 1/3 cup áll-purpose flour
- 1 8 ct. páckáge southern-style biscuits
- 1 cup frozen báby peás
Instructions
- Add onion, cárrots, celery, potátoes, 1 tsp sált, thyme, báy leáf ánd chicken stock to the slow cooker. Stir to combine. Seáson chicken á little bit on both sides with sált ánd pepper. Nestle the chicken breásts in the veggie mixture. Turn the slow cooker on low ánd cook for 4 hours.
- After 4 hours, táke the chicken out ánd shred. Put páck into the pot.
- Add the butter ánd creám to á liquid meásuring cup. Microwáve in 30-second increments until the butter hás melted ánd the creám is wárm. Slowly whisk in the flour. ádd butter creám, ánd flour mixture báck to the slow cooker álong with remáining sált. Stir to combine. Cover ánd cook ánother 45 minutes to án hour until mixture hás thickened ánd veggies áre tender.
- After you put the flour ánd creám mixture báck into the slow cooker, preheát oven to 375 degrees, Cook biscuits áccording to páckáge instructions.
- After the mixture hás thickened, ádd frozen peás. Stir to combine ánd cook ánother 4-5 minutes until peás áre tháwed. Seáson mixture with sált ánd pepper.
- Spoon filling into bowls. Pláce biscuits on top. Serve.
Article adapted from delish.com/slow-cooker-chicken-pot-pie-recipe/