Serve this slow cooker chicken pot pie, and either crumble a biscuit over the bowl, or just toss one in. You do you. Use the "Kentucky Biscuits" recipe on this site.
Provided by duckman
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 2h5m
Yield 4
Number Of Ingredients 21
Steps:
- Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
- Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
- Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
- Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
- Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 37.9 g, Cholesterol 99.3 mg, Fat 18.7 g, Fiber 6.7 g, Protein 27 g, SaturatedFat 7.9 g, Sodium 1890.1 mg, Sugar 8.8 g
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