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Herbed Crockpot Chicken Pot Pie with Parsnips, Leeks, and Fresh Tarragon
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Baking Sheet

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 2 medium parsnips, peeled and diced
  • 2 leeks, white and light green parts sliced
  • 3 tbsp fresh tarragon, chopped
  • 4 cups chicken broth
  • 1/4 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (8 count) refrigerated biscuits

Instructions
 

  • Place the chicken thighs, parsnips, leeks, chicken broth, 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.
  • In a small bowl, whisk the flour and heavy cream until smooth. Stir the mixture into the slow cooker.
  • Add the frozen peas and chopped tarragon. Cover and cook on high for 30 minutes until the filling thickens.
  • While the filling finishes, bake the biscuits according to the package directions until golden.
  • Spoon the filling into bowls and top each serving with a warm biscuit.

Notes

Add the tarragon only in the final step so its flavor stays bright instead of fading during the long cook. If the filling seems too thin after the cream step, mix an extra tablespoon of flour with a splash of broth before stirring it in. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Baking Sheet