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Chicken Pot Pie Biscuit Casserole on a plate
Andrew Fowler

Chicken Pot Pie Filling with Biscuits

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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion diced
  • 3 carrots cut into 1/2-inch pieces
  • 2 celery ribs sliced
  • 3 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 package 16 oz refrigerated biscuit dough, 8 biscuits

Method
 

  1. Season chicken with salt and pepper; place in a 6-quart slow cooker with onion, carrots, and celery.
  2. Add broth, thyme, and bay leaf. Cover; cook on low for 5 1/2 to 6 hours until chicken reaches 175°F.
  3. Transfer chicken to a plate; shred into bite-size pieces. Discard bay leaf.
  4. Melt butter in a saucepan. Whisk in flour for 1 minute, then slowly whisk in milk and 1 cup cooking broth.
  5. Cook 4 minutes until sauce coats a spoon. Stir into cooker with chicken and frozen peas.
  6. Cover; cook on high for 15 to 20 minutes until peas are hot and filling bubbles at the edge.
  7. Bake biscuits according to package directions until well browned. Split; place one over each bowl of filling.