Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1 (16 oz) can refrigerated biscuit dough
Instructions
- Place chicken, carrots, peas, potatoes, onion, and garlic in the crockpot.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer and cook until thickened.
- Pour the sauce over the chicken and vegetables in the crockpot. Stir to combine.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- 30 minutes before serving, place biscuit dough on top of the mixture in the crockpot.
- Cover and cook until biscuits are golden and cooked through.
- Serve warm.
Notes
- Use rotisserie chicken for a quicker prep.
- Add extra vegetables like celery or corn if desired.
- Adjust seasoning to taste.
- Prep Time: 20 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg