One of my favorite meals when the weather starts to turn cold is chicken pot pie. Now that the mornings are finally filled with frost covered grass, I figured it was time to bust out this recipe again.
Did you know that you can make chicken pot pie in a crock pot?
The biscuits are put in uncooked and doughy, and as the chicken and veggies cook, so do the biscuits. It’s kind of brilliant when you think about it.
The only thing I will warn you about is the fact that it smells so amazing as it cooks all day, you’ll have to chew on your arm to keep you from eating it before it’s done.
Not that I’d know anything about it.
recipe adapted from Crockpot365.com
3 carrots, peeled and diced
3 celery sticks, diced
1 medium onion, diced
1 cup frozen peas
1 cup frozen corn
2-3 chicken breasts, cubed
1 tsp thyme
1/2 tsp marjoram
1 tbs butter
1/4 cup flour
1 cup sour cream
1 cup chicken broth
1/2 tsp pepper
2 tbs milk
1 package buttermilk biscuit dough
1/2 cup cheddar cheese
Chop and prepare all the veggies. Dump into the slow cooker. Cube the chicken, toss into the slow cooker. Mix in thyme and marjoram.
In a small sauce pan, melt the butter. Whisk in the flour. Slowly add in the chicken broth, whisking to remove of all the flour pockets. Let simmer, stirring constantly. Add in the sour cream and pepper. Set aside to thicken, about 2 minutes.
Pour the contents of the sauce pan over the veggies and chicken. Add in the milk. Stir to combine.
Top with the buttermilk biscuit dough. Yes, uncooked.
Cook on low for 6-8 hours or high 4-5. It will be done when the biscuits are golden brown and are firmer to the touch.
Half way through cooking, I recommend you prop open the lid slightly to allow the condensation to escape. I tilt my lid slightly, but I’ve heard using a chop stick or a small wooden spoon works well.
Top with cheddar cheese, serve!