Weeknights just got so much better with this comforting slow cooker chicken pot pie made with garlic cheese biscuits. Add the coated chicken and the onion to the skillet and cook until browned. Add the all-purpose flour and the salt into the slow cooker, plus a few pinches of pepper (add as much or as little as you usually prefer). Or you can cook on high for 4 hours. The biscuit recipe makes several large biscuits, but the chicken pot pie does not serve as many people as the biscuits do.
Add the remaining ingredients, except for the parsley to the slow cooker. There should be flour left in the slow cooker and that's okay). I also skipped the peas because we simply weren't into that idea. Everything I've tried in this cookbook has been amazing so if you are as in love with your slow cooker as I am, then you definitely need to get this book. 2 lbs chicken breast and/or thighs, diced. I added a bit more cheese as well as some herbs and garlic to the biscuits so they'd really pop and make a great side dish to just about anything else you make. Nothing can beat going home after a long day and being welcomed by the enticing smell of a slow cooker chicken pot pie simmering and waiting for you to dig in. Cover and cook on low for 8 hours. 1 ½ cups chicken stock. Start the biscuit dough in the morning (recipe follows) and leave in the refrigerator until 20 minutes before the chicken is finished. And then remembering there's garlic cheddar biscuits waiting for you to dip them in said chicken pot pie?
Don't be surprised when this is requested every week! And bake for 15 - 17 minutes. I tell you, the slow cooker chicken pot pie is incredible, but these biscuits deserve to be made on the daily. 1 potato peeled and diced. Add the oil to a large skillet heated to medium-high. Sure, I work from home and can take the time to whip up a meal, but there is something about having your dinner slowly cooking as you work and clean up around the house that makes it so much better. Garlic cheddar biscuits recipe follows. This recipe for slow cooker chicken pot pie actually comes from Slow Cook Modern by Liana Krissoff with a couple of adjustments, mainly in the biscuit department. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. During the cooler months, I live and die by my slow cooker. In a bowl, mix together the flour, baking powder, salt, seasoning, and garlic powder together. 2 ribs celery stalks diced. Return the chicken and onion to the slow cooker.
4 tablespoons unsalted butter cut in cubes and cold. 1 teaspoon Italian seasoning optional. Give it a quick stir to mix. Serve the chicken with the biscuits. Slow Cooker Chicken Pot Pie. Cut in the butter into the flour mixture using two forks or a pastry cutter. Drop 8 portions of the dough onto the baking sheet (an ice cream scoop helps here).
You may have to cook the chicken and onion in batches. Bake just before serving. One of my favorite things about fall is probably one of the same reasons other people love fall. Add the diced chicken and toss to coat. Garlic Cheddar Biscuits. 1 tablespoon baking powder.