I'm a sucker for comfort food, especially during the winter months. I'm also a fan of simple-to-put-together meals that involve little work. So when I caught the airing of Siri's Slow Cooker Chicken Pot Pie recipe while watching the Today show I knew it was a must try in the Hill House. And you guys, it was fabulous! In the week since it has aired, we've had it twice. Yep, that good. And it's a new go-to meal for us when we're filling out the weekly menu and can't come up with that one last dinner option.
You can't go wrong with this recipe. The chicken is tender and perfection, and the stew is every bit as tasty as it looks! If you're looking for a meal to try this weekend, give it a whirl!
For convenience we changed how we made the biscuit topping and made little tweaks to the vegetables, but otherwise we followed along with Siri's recipe.
- What You'll Need
- Chicken Stew
- 2 TBSP olive oil
- 1.5 lbs boneless, skinless chicken thighs
- Salt and pepper
- 1 large onion, diced
- 3 medium carrots, diced
- 3 TBSP all-purpose flour
- 4 cups low-sodium chicken broth
- 1/4 cup heavy cream
- Pinch of thyme
- 1 cup frozen green beans
- 2 1/4 cups Bisquick
- 2/3+ cup milk
- 2 TBSP butter, melted
- What You'll Do
- Take the skin off and cut the meat off the bone. (This is the worst part, but the end result is totally worth it!) Cut the meat into small, nugget size pieces (about 1 1/2")
- Heat the oil in large skillet then add the chicken. Season it with salt and pepper. Cook the meat on high, turning the chicken occasionally, making sure that it is browned and crusty all over. Then add the cooked chicken to the slow cooker.
- Add the diced onion and carrot to the skillet. Cook until softened.
- Add the flour and stir continuously until the vegetables are coated and light brown.
- Stir in the broth, heavy cream, and thyme. Bring to a boil then transfer to the slow cooker.
- Set the slow cooker on high and cook for 3.5 hours with the lid ajar just a crack.
- After the time has passed, add the green beans.
- Preheat the oven to 400°. Transfer the chicken stew to a round oven-safe dish.
- In a separate bowl mix the Bisquick and milk together. Dollop the dough on top of the chicken stew.
- Brush the biscuit dough with the melted butter.
- Bake for 20 minutes or until the biscuits are golden brown.
***use thigh meat for this recipe!! It's totally worth it!