Ingredients:

  • 1.5 lbs (680g) chicken thighs, cubed
  • 1 lb (450g) Yukon Gold potatoes, diced
  • 1 cup (150g) carrots, sliced
  • 1 cup (100g) celery, diced
  • 0.5 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups (480ml) chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp black pepper
  • 1 cup (150g) peas and corn mix
  • 0.5 cup (120ml) heavy cream
  • 3 tbsp cornstarch
  • 2 tbsp cold water
  • 16.3 oz (460g) refrigerated biscuits

Instructions:

  1. Place the 1.5 lbs (680g) cubed chicken thighs at the bottom of the crock pot.
  2. Layer the 1 lb (450g) diced potatoes, 1 cup (150g) carrots, 1 cup (100g) celery, 0.5 chopped onion, and 2 cloves minced garlic over the chicken.
  3. Sprinkle the 1 tsp thyme, 1 tsp rosemary, and 0.5 tsp black pepper evenly over the vegetables.
  4. Add the 2 cups (480ml) chicken broth, making sure it mostly covers the ingredients.
  5. Cover and cook on LOW for 6 hours until the chicken is tender and potatoes are soft.
  6. Whisk 3 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.
  7. Stir the slurry and the 0.5 cup (120ml) heavy cream into the pot until the liquid looks glossy.
  8. Fold in the 1 cup (150g) frozen peas and corn mix.
  9. While the filling thickens on High, bake the 16.3 oz (460g) refrigerated biscuits on a sheet pan according to the package directions until golden brown and flaky.
  10. Ladle the hot filling into bowls and top each with a warm biscuit, allowing the bottom of the biscuit to soak up the gravy.