Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and chopped (approx. 1 cup/125g)
  • 2 celery stalks, chopped (approx. 1 cup/100g)
  • 1 cup (125g) frozen peas
  • 1 cup (125g) frozen corn
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1/2 cup (60g) all-purpose flour
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30ml) milk (any kind)
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • ¾ cup (180ml) milk (any kind)

Instructions:

  1. Chop the onion, carrots, and celery. Cut the chicken into bite-sized pieces.
  2. In a skillet, sear the chicken pieces in a bit of oil until lightly browned. (This enhances flavour.)
  3. Add the chicken (seared or unseared), onion, carrots, celery, peas, corn, thyme, rosemary, salt, pepper, and chicken broth to the slow cooker.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
  5. In a small bowl, whisk together the flour and heavy cream until smooth.
  6. Stir the flour slurry into the slow cooker. Cover and cook on high for another 15 minutes, until the sauce has thickened slightly.
  7. Preheat the oven to 450°F (230°C). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the milk until just combined.
  8. Drop spoonfuls of the biscuit dough evenly over the top of the chicken mixture in the slow cooker. Leave a little space between each biscuit.
  9. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. Brush the top of the biscuits with milk.
  10. Let the pot pie rest for 10 minutes before serving. This allows the sauce to thicken a bit more and the biscuits to set.