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Chicken Pot Pie Filling with Biscuits
Melissa Hart

Chicken Pot Pie Filling with Biscuits

This gives you the creamy center of chicken pot pie without asking biscuit dough to steam under a slow-cooker lid. Bake the biscuits separately so their bottoms stay crisp. Frozen peas wait until the end, and the chicken comes out for shredding before the sauce thickens.
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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 the chicken with the salt and pepper and place it in a 6-quart slow cooker with the onion, carrots and celery.
  2. Add the broth, thyme and bay leaf, cover and cook on low until the chicken reaches 175°F, 5 1/2 to 6 hours.
  3. Transfer the chicken to a plate, shred it into bite-size pieces and discard the bay leaf.
  4. Melt the butter in a saucepan, whisk in the flour for 1 minute, then slowly whisk in the milk and 1 cup cooking broth.
  5. Cook until the sauce coats a spoon, 4 minutes, then stir it into the cooker with the chicken and frozen peas.
  6. Cover and cook on high until the peas are hot and the filling bubbles at the edge, 15 to 20 minutes.
  7. Bake the biscuits according to the package until well browned, split them and set one over each bowl of filling.