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Slow Cooker Chicken Pot Pie Stew with Biscuit Topping
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 small onion, diced
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1 can (16 oz) refrigerated biscuit dough

Instructions
 

  • Place the chicken pieces, carrots, celery, onion, chicken broth, thyme, salt, and pepper into the slow cooker. Stir once to combine.
  • Cover and cook on low for 6 to 7 hours until the chicken is cooked through and the vegetables are tender.
  • Stir in the frozen peas and heavy cream. Let the stew cook for 10 more minutes with the lid on.
  • While the peas warm, bake the biscuits according to the package directions on a baking sheet until golden.
  • Ladle the stew into bowls and place one or two warm biscuits on top of each serving.

Notes

Stir the peas in at the end so they stay bright and firm instead of turning mushy. If the broth seems too thin after cooking, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet