Slow Cooker Chicken Pot Pie

Steps

1. Combine 1 small diced onion, 2 cups chopped carrots, 2 cups chopped celery, 2 cups quartered baby red potatoes, 1 teaspoon minced garlic, 1 ¼ cups low-sodium chicken stock , 1 teaspoon coarse kosher salt, 1 ¼ teaspoons dried thyme, and 1 bay leaf to the slow cooker. Stir to combine.

2. Season 1 ¼ pounds boneless skinless chicken breasts with salt and pepper to taste. Nestle the chicken breasts in the vegetable mixture.

3. Cook on LOW for 4 hours.

4. After 4 hours, remove the chicken and shred it using 2 forks. Place the shredded chicken back into the slow cooker.

5. Add 2 tablespoon unsalted butter and 1 cup heavy cream to a microwave-safe bowl. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in ⅓ cup all-purpose flour into the butter mixture and pour it into the slow cooker. Stir to combine.

6. Cover and cook for an additional 45 minutes to 1 hour until the mixture has thickened and the veggies are tender. Cook 1 (2.04-ounce) tube southern-style biscuits according to package instructions.

7. After the mixture has thickened, add 1 cup frozen peas. Stir to combine and cook for another 4-5 minutes. Season the mixture with additional salt and pepper if needed.

8. Spoon the filling into bowls and top with a warm biscuit. Serve and enjoy warm!