In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Chicken broth until smooth. Stir in Heavy cream, Thyme, Rosemary, Salt, and Pepper. Bring to a simmer and cook for 5 minutes, stirring constantly.
Pour Sauce over the chicken and vegetables in the slow cooker. Stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and vegetables are tender.
While the pot pie is cooking, prepare the biscuits: Preheat oven to 400°F (200°C). In a bowl, whisk together Flour, Baking powder, and Salt. Cut in Cold butter until mixture resembles coarse crumbs. Stir in Milk and Parsley until just combined.
Drop biscuit dough by spoonfuls over the top of the slow cooker.
Cover and continue to cook until biscuits are golden brown, about 20-25 minutes.
Ingredients
6
1.5 lbs680 gBoneless skinless chicken breasts
1 cup140 gFrozen peas
1 cup150 gDiced carrots
1 cup150 gDiced celery
1/2 cup75 gChopped onion
1/4 cup30 gSliced mushrooms
1/2 cup120 mLChicken broth
1/4 cup60 mLHeavy cream
2 tbsp30 mLButter
2 tbsp15 gAll-purpose flour
1 tsp5 mLFresh thyme leaves
1/2 tsp2.5 mLFresh rosemary leaves
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
2 cups240 gAll-purpose flour
1 tbsp15 mLBaking powder
1/2 tsp2.5 mLSalt
1/2 cup113 gCold butter, cubed
3/4 cup180 mLMilk
1 tbsp15 mLChopped fresh parsley
Equipment
Slow cooker
Saucepan
Whisk
Cutting board
Knife
Mixing bowl
Instructions
Place Chicken in the slow cooker.
Add Vegetables to the slow cooker.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1 minute. Gradually whisk in Chicken broth until smooth. Stir in Heavy cream, Thyme, Rosemary, Salt, and Pepper. Bring to a simmer and cook for 5 minutes, stirring constantly.
Pour Sauce over the chicken and vegetables in the slow cooker. Stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and vegetables are tender.
While the pot pie is cooking, prepare the biscuits: Preheat oven to 400°F (200°C). In a bowl, whisk together Flour, Baking powder, and Salt. Cut in Cold butter until mixture resembles coarse crumbs. Stir in Milk and Parsley until just combined.
Drop biscuit dough by spoonfuls over the top of the slow cooker.
Cover and continue to cook until biscuits are golden brown, about 20-25 minutes.
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