Crockpot Chicken Potpie

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READY IN: 5hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup wine, dry white
  • 2
    tablespoons flour, all-purpose
  • 12
    teaspoon salt, Kosher
  • 12
    teaspoon pepper
  • 4
    medium carrots, cut into one inch pieces
  • 2
    stalks celery, sliced
  • 1
    onion, chopped
  • 1 12
    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
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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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