Slow Cooker Chicken and Biscuit Pot Pie
Slow Cooker Chicken and Biscuit Pot Pie
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Rating:
3.7272727 (11 rated)
Cook time:
Prep time:
Servings:
6 to 8

Many slow cookers come with oven–proof ceramic inserts which are safe up to 400°F—just right for baking this luscious chicken stew topped with fluffy, tender biscuits.  I love the sweetness of the butternut squash, but feel free to substitute them with Yukon gold potatoes for a more savory stew. 

Make-Ahead Tip: The chicken stew can be refrigerated overnight. Rewarm before adding biscuits.

Ingredients

  • Chicken Stew

    • 2 tablespoons canola oil
    • 1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1½–inch pieces
    • Salt and freshly ground pepper
    • 1 large onion, cut into 1/2–inch dice
    • 1 large carrot, cut into 1/3–inch slices
    • 3 tablespoons all–purpose flour
    • 4 cups low–sodium chicken broth
    • 1/4 cup heavy cream
    • 1 tablespoon chopped thyme
    • 1 tablespoon chopped sage
    • 3 cups butternut squash, cut in 1-inch cubes (12 ounces)
    • 1/2 cup frozen petite peas, thawed
  • Biscuits

    • 4 tablespoons unsalted butter, cut into thin slices and chilled
    • 1½ cups self–rising flour
    • 3/4 cup milk
    • 1 tablespoon unsalted butter, melted

Preparation

Slow Cooker Chicken and Biscuit Pot Pie: Brown the chicken in a skillet Grace Parisi

Make the Chicken Stew:

1. Heat the oil in a large skillet. Season the chicken with salt and pepper and add it to the skillet. Cook over high heat, turning occasionally, until browned and crusty all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the slow cooker.

Slow Cooker Chicken and Biscuit Pot Pie: Cook the onion and carrot until just softened, then add the flour Grace Parisi

2. Add the onion and carrot to the skillet and cook over moderately–high heat until just softened, about 5 minutes. Add the flour and cook, stirring, until toasted and the vegetables are lightly browned, about 5 minutes. Stir in the broth, heavy cream and herbs, then bring to a boil. Pour the mixture into the slow cooker and stir in the butternut squash. Set the slow–cooker to high and cook with the lid ajar just a crack for 3½ hours, or until the chicken and vegetables are tender. Stir in the peas.

Make the Biscuits:

1. Preheat the oven to 400°F.

Slow Cooker Chicken and Biscuit Pot Pie: Start making the biscuits by cutting the chilled butter into the flour until it resembles coarse meal Grace Parisi

2. In a large bowl, using a pastry blender or two knives, cut the chilled butter into the flour until it resembles coarse meal.

Slow Cooker Chicken and Biscuit Pot Pie: Stir in the milk to form a soft dough for the biscuits Grace Parisi

3. Stir in the milk to form a soft dough.

Slow Cooker Chicken and Biscuit Pot Pie: Using an ice cream scoop or spoons, dollop 2–tablespoon mounds of biscuit dough onto the chicken stew Grace Parisi

4. Using an ice cream scoop or spoons, dollop 2–tablespoon mounds of dough onto the chicken stew.

Slow Cooker Chicken and Biscuit Pot Pie Grace Parisi

5. Brush with the melted butter and bake in the center of the oven until the biscuits are golden, about 30 minutes. Let sit 10 minutes before serving.

Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.