Crockpot Chicken Potpie
Ready In: 5 hrs 20 mins
Serves: 4
Ingredients
- 1⁄2 cup wine, dry white
- 2 tablespoons flour, all-purpose
- 1⁄2 teaspoon salt, Kosher
- 1⁄2 teaspoon pepper
- 4 medium carrots, cut into one inch pieces
- 2 stalks celery, sliced
- 1 onion, chopped
- 1 1⁄2 lbs chicken, boneless and skinless cut into 2 inch pieces
- 1 cup peas, frozen
- 3 tablespoons herbs, fresh (I used rosemary, sage and oregano)
- 8 biscuits, frozen and cooked according to directions
Directions
- In a 5-6 quart slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
- Add the carrots, celery, onion and chicken and toss to combine. Cook covered, until the chicken is cooked through and easily pulls apart, 6-7 hours on low or 4-5 hours on high.
- When the chicken has 30 minutes left to cook, heat oven and cook the biscuits.
- Gently fold the peas and herbs into the chicken and vegetables and cook, covered, until heated through, about 3 minutes. Spoon into bowls and sprinkle with additional herbs if desired. Top with the biscuit.
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