Tender chicken in a creamy gravy with mixed vegetables, finished with puff pastry or biscuits for an easy family-style pie.
ABy Annebala
Servings
6
2 lb boneless skinless chicken thighs
1 piece yellow onion
2 piece celery stalks
3 clove garlic cloves
1 cup chicken broth
1 can cream of chicken soup
1 tsp dried thyme
1 tsp kosher salt
0.5 tsp black pepper
3 cup frozen mixed vegetables
0.5 cup heavy cream
2 tbsp cornstarch
1 can refrigerated biscuits
1 tbsp butter
Calories
749 kcal
Protein
46g
Carbs
55g
Fat
39g
Fiber
5g
Sugar
7g
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Sarah M. · Melbourne, AU
Slow Cooker
1. Add boneless skinless chicken thighs, yellow onion, celery stalks, garlic cloves, chicken broth, cream of chicken soup, dried thyme, kosher salt, and black pepper to the slow cooker. Stir lightly to combine.
2 lb boneless skinless chicken thighs,
1 piece yellow onion,
2 piece celery stalks,
3 clove garlic cloves,
1 cup chicken broth,
1 can cream of chicken soup,
1 tsp dried thyme,
1 tsp kosher salt,
0.5 tsp black pepper
2. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the boneless skinless chicken thighs are very tender and cooked through.
Finish Filling
3. Shred the boneless skinless chicken thighs directly in the slow cooker. Stir in frozen mixed vegetables and heavy cream.
3 cup frozen mixed vegetables,
0.5 cup heavy cream
4. Whisk cornstarch with a small spoonful of hot liquid from the slow cooker until smooth, then stir it back in. Cover and cook on HIGH for 20 to 30 minutes, until the filling is thick and the frozen mixed vegetables are tender.
2 tbsp cornstarch
Bake Biscuits
5. Near the end of cooking, heat the oven to 400F. Bake refrigerated biscuits on a sheet pan according to the package directions until golden brown. Brush with melted butter as soon as they come out.
1 can refrigerated biscuits,
1 tbsp butter
Serve
6. Spoon the chicken pot pie filling into bowls or a large serving dish and top with the warm refrigerated biscuits. Serve immediately.
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