Slow Cooker Chicken and Biscuit Pot Pie
Description
Make a delicious and satisfying meal in your slow cooker with this wonderful recipe. It'll help warm you up during the cold, wintry days.
Ingredients
Stew:
2 T. canola oil
1 1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces
salt and freshly ground pepper, to taste
1 large onion, cut into 1/2 inch dice
1 large carrot, cut into 1/3 inch slices
3 T. all-purpose flour
4 c. low-sodium chicken stock/broth
1/4 c. heavy cream
1 T. chopped fresh thyme
1 T. chopped fresh sage
3 c. butternut squash, cut in 1 inch cubes (12 oz.)
1/2 c. frozen petite peas, thawed
Biscuits;
4 T. unsalted butter, cut into thin slices and cold
1 1/2 c. self-rising flour
3/4 c. milk
1 T. unsalted butter, melted
Directions
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Wash chicken and pat dry with paper towels.
Heat oil in a large skillet. Season chicken with salt and pepper; add to the skillet. Cook over high heat, turning occasionally, until browned and crusty all over, about 10 minutes.
Transfer the chicken to the slow cooker with tongs or a slotted spoon.
Add the onion and carrots to the skillet; cook over moderately-high heat until just softened, about 5 minutes. Add the flour and cook, stirring, until toasted and the vegetables are lightly browned, about 5 minutes. Stir in the stock/broth, heavy cream and herbs; bring to a boil. Pour mixture into the slow cooker; carefully stir in the butternut squash. Set the slow cooker to High; cook with the lid cracked a little for 3 1/2 hours, or until chicken and vegetables are tender. Stir in the peas.
Biscuits:
Preheat oven to 400 degrees.
In a large bowl, using a pastry blender or 2 knives, cut the chilled butter into the flour until it resembles coarse meal.
Stir in the milk to form a soft dough.
Using an ice cream scoop or spoon, dollop 2 T. sized mounds of dough onto the stew.
Brush tops with the melted butter; bake in the ceramic crock insert in the center of the oven until the biscuits are golden, about 30 minutes. ***
Let sit 10 minutes before serving.
*** Your slow cooker must have an oven-proof ceramic insert safe up to 400°F. If not, remove chicken stew to a baking dish, then place the biscuit dough on top of the stew before baking in the oven.
6-8 servings