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Slow Cooker Chicken and Wild Rice Pot Pie with Garlic and White Wine Sauce
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • ¾ cup uncooked wild rice
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen peas
  • ½ cup heavy cream
  • 1 tablespoon cornstarch
  • 1 can refrigerated biscuits

Instructions
 

  • Place the chicken thighs, wild rice, onion, carrots, celery, garlic, white wine, chicken broth, thyme, salt, and pepper into the slow cooker.
  • Stir gently to combine everything, then cover and cook on low for 6 to 7 hours until the chicken is tender and the rice is cooked through.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir the frozen peas into the mixture.
  • Mix the heavy cream with the cornstarch in a small bowl until smooth, then pour it into the slow cooker and stir well.
  • Cover and cook on high for 20 to 30 minutes until the sauce thickens.
  • While the sauce thickens, bake the biscuits according to the package directions.
  • Spoon the filling into bowls and top each serving with a warm biscuit.

Notes

Shred the chicken right after the first cook so it soaks up more of the garlic and white wine sauce during the final thickening step. If the sauce seems too thin, let it cook uncovered for the last 10 minutes. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet