Slow Cooker Chicken Pot Pie

Although I don't make resolutions, there are some goals that I would like to achieve in 2012. Most of them have to do with making my life easier with the things and tools I already have accessible.  One of those tools is the Crock pot.   Last winter I got into the habit of making one Crock pot meal a week and it was glorious.  Not only did it make a great meal, but it gave Mr. J a week night free of cooking and me a night free of a sink full of dishes.  Once the warm weather hit I stopped using the Crock pot so regularly.  For me, I tend to think of the Crock pot as a wintertime gadget. I associate it with cold weather.  This winter until recently the weather has been extremely mild.  The Crock pot has yet to make an appearance.  January has finally arrived, the temperatures have dropped and out the Crock pot has come.

Slow Cooker Chicken Pot Pie

recipe adapted from A Year of Slow Cooking & The Healthy Foodie

2 skinless chicken breasts, cut into 1″ cubes
1 small onion, chopped
2 carrots, peeled and sliced
2 celery ribs, sliced

2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper

1 tsp herbs de Provence
hint nutmeg
1½ cup chicken stock
1 cup water
¼ cup whole wheat flour
2 tbsp cornstarch

1 can (16.3 oz) refrigerated buttermilk biscuits

Spray slow cooker insert with non-stick cooking spray. Dice the chicken and put it into the slow cooker. Add the vegetables and spices. Pour chicken broth in the slow cooker. Stir well to combine. Cover and cook on low for 5 hours.

One hour before serving turn crock pot on high.  In a small mixing bowl, add whole wheat flour, cornstarch and whisk to combine. Add about ½ cup of the cooking liquid and whisk until smooth and well combined and has the consistency of thin pudding. Add more liquid if necessary.
Transfer this mixture back to your skillet and mix with a wooden

About 30 minutes before serving bake 8 biscuits as directed on package.

To serve, split a biscuit and place on a plate or shallow bowl. Spoon about 1 cup chicken mixture on top of biscuit and sprinkle with some of the minced parsley.

I debated several times about whether to use biscuits or pie crust for the chicken pot pie.  In the end Mr. J chose for me and went with the biscuits.  It would be very easy to transfer the filling to a pie pan and top with whatever crust recipe you prefer.  

I opted out of adding corn and peas from this recipe.  I cannot stand the thought of peas and left them out.  I was told by Mr. J and others that peas are essential to chicken pot pie recipes but oh well.  Mr. J didn't want the corn.  If you wanted to add either I would pick the frozen variety.

I thought the end result was good but could have had a bit more flavor by adding more or additional spices.