Crockpot Chicken Potpie

Name: Crockpot Chicken Potpie
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 4 serving(s)
Ingredients: 1/2 cup wine, dry white; 2 tablespoons flour, all-purpose; 1/2 teaspoon salt, Kosher; 1/2 teaspoon pepper; 4 medium carrots, cut into one inch pieces; 2 stalks celery, sliced; 1 onion, chopped; 1 1/2 lbs chicken, boneless and skinless cut into 2 inch pieces; 1 cup peas, frozen; 3 tablespoons herbs, fresh (I used rosemary, sage and oregano); 8 biscuits, frozen and cooked according to directions

Submitted by Harried Mom

"Found in Woman's Day Magazine November 2011 issue."

Download

Ready In:: 5hrs 20mins
Ingredients:: 11
Serves:: 4

ingredients

¹⁄₂ cup wine, dry white
2 tablespoons flour, all-purpose
¹⁄₂ teaspoon salt, Kosher
¹⁄₂ teaspoon pepper
4 medium carrots, cut into one inch pieces
2 stalks celery, sliced
1 onion, chopped
1 ¹⁄₂ lbs chicken, boneless and skinless cut into 2 inch pieces
1 cup peas, frozen
3 tablespoons herbs, fresh (I used rosemary, sage and oregano)
8 biscuits, frozen and cooked according to directions

directions

In a 5-6 quart slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
Add the carrots, celery, onion and chicken and toss to combine. Cook covered, until the chicken is cooked through and easily pulls apart, 6-7 hours on low or 4-5 hours on high.
When the chicken has 30 minutes left to cook, heat oven and cook the biscuits.
Gently fold the peas and herbs into the chicken and vegetables and cook, covered, until heated through, about 3 minutes. Spoon into bowls and sprinkle with additional herbs if desired. Top with the biscuit.