In an effort to keep the house cooler than 81 degrees, I've been trying to use the oven a bit less these days. So when I rediscovered this crock-pot recipe, I jumped at the chance to make it (though I admit, it does require the oven for the biscuits). While my picky boys will not eat chicken pot pie, they both gobbled up their chicken and biscuits. As did I, friends. As did I.
Creamy Chicken with Biscuits
adapted from Real Simple Magazine, March 2011
4 carrots, cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8) I used 4 boneless, skinless chicken breasts
kosher salt and black pepper
1 cup low-sodium chicken broth
6 (store-bought or Easy Drop Biscuits; see recipe), split
1 cup frozen peas
1/2 cup heavy cream
In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with 1 teaspoon salt, and ¼ teaspoon pepper. Add the broth.
Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours.
Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8) I used 4 boneless, skinless chicken breasts
kosher salt and black pepper
1 cup low-sodium chicken broth
6 (store-bought or Easy Drop Biscuits; see recipe), split
1 cup frozen peas
1/2 cup heavy cream
In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with 1 teaspoon salt, and ¼ teaspoon pepper. Add the broth.
Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours.
Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
2 cups all-purpose flour, spooned and leveled
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk
Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened. (I do this all by hand. I don't have a food processor.)
Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.
Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
When it was time to serve, I thought the sauce was too thin and soup-like, so I took a good portion of it, put it in a saucepan, boiled it down and reduced it significantly. Then I added it back to the chicken and vegetables.
To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
When it was time to serve, I thought the sauce was too thin and soup-like, so I took a good portion of it, put it in a saucepan, boiled it down and reduced it significantly. Then I added it back to the chicken and vegetables.
To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
This looks a lot like the Cheescake Factory's chicken and biscuits that Conor and I LOVE and have been trying to recreate for a couple of years. I'm defintely trying it and will let you know.
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