- 3/4 pound carrots (about 4), cut into 1- inch lengths
- 2 stalks celery, thinly sliced
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- 1/2 teaspoon poultry seasoning
- Kosher salt and black pepper
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 6 Biscuits (store Bought or Easy Drop Biscuit; see recipe here), split
- 1 cup frozen peas
- 1/2 cup heavy cream
- Serves: 6
- Hands-On Time: 15 Minutes
- Total Time: 3 to 6 1/2 Hours
In a 4- to 6- quart 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 1/4 teaspoon pepper. Add the wine and broth.
Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
Ten minutes before serving, add the peas, cream and 1/2 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.
"Creamy Chicken with Biscuits." Real Simple Magazine. March 2011: p 193.
Oh. My. Goodness...
Yes, it was THAT good! This measly little picture above simply does not even begin to capture how simply perfect this meal was. (And has me beginning to investigate better options for photography, of course.) Perhaps I was in a comfort needing state, but if that is what you are craving, I would look no further than this recipe.
I really didn't know what to expect with this one, and those expectations, in all honesty, were not set very high based on the few previous recipes. I do admit to loving a pot pie, but I also know how hard it is to find a good one. I tend to be a bit like Goldilocks with the constant "This one isn't creamy enough, this one has too much onions, the crust is ALL WRONG!" But alas... this was just right. Yes, I know, this technically isn't a "pot pie," but then again... technically, it may be considered one as well... if you just stretch a little.
I have a little history with the pot pie. It was one of those foods that my father would always make after those long days with little time to focus on cooking at the end of it. I'm sure that it was some cheap brand that came in a little cardboard box that was always stocked in the freezer. Put in the over for what seemed forever, flip it over onto a plate and voila! I always loved the crust. I still do... But with this recipe, I have to admit that I am now a changed fan of the biscuit.
I immediately called my father across the country after I distribute the leftover to the only house with lights still on in our neighborhood. I needed to share the love after all... And I told him of this new finding. Surprisingly even he was inspired and has been in search of his own creation of this idea. Our summer visit will not come soon enough so that I can try this one on him. It is somewhat difficult to find foods that he can relate to and I really think that I found the buried treasure on this one.
The recipe itself was incredibly easy, and it's always nice to have something cooking up in the crock pot while the hum of the busy day sings it's tune. The final biscuit addition was a breeze and when we sat down it was as though the cows were let loose while we "MMMMMMMMed" through every bite. Well, at least I did.
Try it and let us know what you thought of the recipe on our
facebook page! We'd love to hear form you. And what would you add to improve on the flavor?