Description
A healthy twist on classic chicken pot pie with biscuits made in a crockpot.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1/2 cup milk
- 2 tbsp cornstarch
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/4 cup unsalted butter, cold
- 1/2 cup milk
Instructions
- Add chicken, carrots, celery, peas, onion, garlic, and broth to the crockpot.
- Mix cornstarch with milk and add to the crockpot.
- Season with thyme, parsley, and black pepper.
- Cover and cook on low for 6 hours or high for 3 hours.
- Mix flour, baking powder, butter, and milk to form biscuit dough.
- Drop spoonfuls of dough onto the pot pie mixture.
- Cover and cook on high for 30 minutes until biscuits are firm.
Notes
- Use rotisserie chicken for convenience.
- Add more vegetables if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American