When I put this dish in front of Jason yesterday, he asked, “what do we have tonight?” I wasn’t certain how to answer so I said, “open-faced pot pie.”
*shrug* Why not?
This is a seemingly flexible recipe, and can be altered to be more or less hands on. You can slow this down to cook on LOW for 5 to 6 hours. You could add more chicken thighs if you wanted to (just don’t forget to add more of the other ingredients to adjust with the chicken). You can also bake your own biscuits, but as I haven’t been feeling well the past two days, I opted for the easier way out.
Open-Faced Pot Pie Crock Pot
(Recipe inspiration from Real Simple)
3 carrots, cut into 1/2-inch lengths
2 stalks celery, roughly chopped
1 small onion, chopped
1/4 cup all-purpose flour
4 skinless chicken thighs
1/8 teaspoon dried thyme
1/8 teaspoon dried sage
1/8 teaspoon dried marjoram
1/8 teaspoon dried rosemary
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup choice broth
1 cup frozen peas
1 14 oz bag of frozen, chopped kale
1/2 cup heavy cream
Store bought biscuits, or home made
1. In slow cooker, mix carrots, celery, onion, flour. Place the chicken on top and season with dried herbs, dash of salt and pepper. Cover with wine and broth.
2. Cook on HIGH for 2 hours. Add kale to crock pot. Cover and cook another 1/2 hour.
3. 15 minutes before serving, cook biscuits as described on container. Add peas and heavy cream to the crock pot.
5. To serve, spoon stew into a shallow bowl, place chicken on top and serve with biscuits and baked potato, should you choose!