Chilly Friday night soccer practice calls for a warm, comfort food dinner to be ready when we finally arrive home tired, cold, and sometimes wet from the Seattle rain. This was a fun meal to prepareas I am always trying to think up new ways to use the slow cooker. It certainly appealed to everyone's tastes. I think I would have liked it to be a bit more spicy, so perhaps using a spicier poultry seasoning or adding a bit of cayenne pepper would be a nice addition if you like spice, but it is yummy as it is too.
Slow Cooker Deconstructed Chicken Pot Pie with Biscuits
adapted from Real Simple
4 carrots, cut into coins 2 stalks celery, thinly sliced 1 small onion, chopped 1/4 cup all-purpose flour 1 1/2 pounds boneless, skinless chicken thighs 1/2 teaspoon poultry seasoning kosher salt and black pepper 1cup low-sodium chicken broth 6 biscuits 1 cup frozen peas 1/2 cup heavy cream
In a slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the broth. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours. Thirty minutes before serving, cook the biscuits (I just used store bought ones). Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.