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My only real complaint about the book, and this recipe specifically, is that I feel that the ratios are a bit off. Weeknights just got so much better with this comforting slow cooker chicken pot pie made with garlic cheese biscuits. You can make 8 large biscuits, but the chicken pot pie serves only four, so I recommend freezing half the biscuits, or doubling the recipe for the slow cooker chicken pot pie and saving the rest for tomorrow's lunch.
Slow Cooker Chicken Pot Pie. 2 ½ cups all-purpose flour. 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). You may have to cook the chicken and onion in batches. Add the coated chicken and the onion to the skillet and cook until browned.
Don't be surprised when this is requested every week! I tell you, the slow cooker chicken pot pie is incredible, but these biscuits deserve to be made on the daily. During the cooler months, I live and die by my slow cooker. 1 tablespoon extra virgin olive oil. 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. Serve the chicken with the biscuits. 1 potato peeled and diced. Garlic cheddar biscuits recipe follows. 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. I also used chicken breast instead of chicken thighs because I never seem to remember to pick some up. There should be flour left in the slow cooker and that's okay). 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. Give it a quick stir to mix. ¾ teaspoon garlic powder optional.
Bake just before serving. And bake for 15 - 17 minutes. 2 lbs chicken breast and/or thighs, diced. Add the oil to a large skillet heated to medium-high. Toss in the shredded cheese. 4 oz shredded cheddar cheese. 1 teaspoon Italian seasoning optional. 2 ribs celery stalks diced. Turn on the slow cooker to low. And then remembering there's garlic cheddar biscuits waiting for you to dip them in said 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). In a bowl, mix together the flour, baking powder, salt, seasoning, and garlic powder together. Stir in the milk into the flour mixture and mix until just combined.
Add the remaining ingredients, except for the parsley to the slow cooker. 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. 1 ½ cups milk heavy cream or half and half work, cold. Yeah, there's nothing better. Or you can cook on high for 4 hours. One of my favorite things about fall is probably one of the same reasons other people love fall. Garlic Cheddar Biscuits. Pour the stock into the skillet to loosen and browned bits in the skillet and add the bits and stock to the slow cooker. Plus, there is nothing like being able to start something in the morning, forgetting it, and running around, doing errands, or spending time with the family only to come home with some slow cooker chicken pot pie already prepared for you. When ready to serve, fold in the parsley. Add the diced chicken and toss to coat. 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. I also skipped the peas because we simply weren't into that idea.
1 ½ cups chicken stock.