Ingredients:

  • 1.5 lbs chicken thighs, boneless/skinless, cut into 1-inch chunks
  • 3 large carrots, peeled and sliced into 1/4-inch rounds
  • 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly cracked
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1/4 cup heavy cream
  • 2 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 tube (460g) refrigerated flaky layers biscuits
  • 1 tbsp butter, melted
  • 1/4 tsp dried parsley

Instructions:

  1. Place the chicken thigh chunks, carrots, potatoes, onion, celery, and garlic into the slow cooker. Season with salt, pepper, thyme, and sage. Pour the chicken broth over the ingredients.
  2. Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until the vegetables are tender and the chicken is fully cooked.
  3. Approximately 20 minutes before serving, bake the refrigerated biscuits on a sheet pan according to the package instructions until golden brown. Brush the tops with melted butter and parsley.
  4. Stir the frozen peas, heavy cream, and the cornstarch slurry into the slow cooker. Cover and cook on high for an additional 15-20 minutes until the sauce has thickened and is glossy.
  5. Ladle the chicken pot pie filling into bowls and top each serving with a warm, baked biscuit.