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Crockpot Chicken Pot Pie with Bacon, Pearl Onions, and Rosemary Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 6 slices bacon, diced
  • 1 cup pearl onions
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 tablespoons butter, melted

Instructions
 

  • Place the chicken, bacon, pearl onions, carrots, celery, chicken broth, thyme, salt, and pepper into the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
  • Stir in the frozen peas.
  • In a mixing bowl, whisk together the flour, baking powder, rosemary, and salt. Add the milk and melted butter, then stir until a soft dough forms.
  • Drop spoonfuls of the dumpling dough evenly over the surface of the hot filling.
  • Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.

Notes

Cook the bacon pieces from the start so they soften into the broth and flavor the whole pot. If you prefer crisp bacon bits, fry a few extra slices separately and sprinkle them on just before serving. The dumplings expand as they cook, so space the spoonfuls evenly without overlapping.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl