Slow Cooker Mushroom Chicken Pot Pie with Thyme and Red Wine Gravy
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Measuring Cups
Ingredients
- 1 pound boneless skinless chicken thighs
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1/2 cup red wine
- 1 1/2 cups chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 cup frozen peas
- Salt and black pepper
- 4 store-bought biscuits, baked according to package directions
Instructions
- Place the chicken thighs, sliced mushrooms, chopped onion, sliced carrots, sliced celery, and minced garlic into the slow cooker.
- In a small bowl, whisk the flour with 1/2 cup of the chicken broth until smooth. Pour this mixture into the slow cooker along with the red wine, remaining broth, dried thyme, and a pinch of salt and pepper. Stir gently to combine.
- Cover and cook on low for 6 hours, until the chicken is tender and the vegetables are soft.
- Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker. Stir in the frozen peas and let everything sit for 10 minutes so the peas warm through and the gravy thickens slightly.
- Spoon the filling into bowls and top each serving with a baked biscuit.
Notes
The red wine reduces during the long cook time and leaves a mellow depth behind, so use one you would actually drink. If the gravy seems too thin at the end, remove the lid for the last 30 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce, and the flavors continue to meld nicely in the fridge for up to three days.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups