Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 cups carrots, peeled and diced
  • 1.5 cups celery, diced
  • 1.5 cups frozen peas, thawed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk or heavy cream
  • 1/3 cup all-purpose flour
  • 4 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 sheet store-bought puff pastry, thawed and cut to size OR 2 cups biscuit dough (store-bought or homemade)

Instructions:

  1. Melt butter in a skillet over medium heat.
  2. Add onions and celery, sauté until softened, about 5 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the vegetable mixture and whisk to form a roux.
  5. Gradually add chicken broth and milk, whisking constantly.
  6. Cook mixture until sauce thickens, about 3-5 minutes.
  7. Season with thyme, rosemary, salt, and freshly ground black pepper.
  8. Transfer sauce and vegetables to the crock pot.
  9. Add diced chicken and carrots, stir to combine.
  10. Cover and cook on high for 4 hours or on low for 6-7 hours until chicken reaches 165°F (74°C).
  11. Stir in thawed peas during the last 15 minutes of cooking.
  12. If using puff pastry, roll out and cut to fit crock pot insert or oven dish.
  13. If using biscuit dough, prepare according to package or recipe instructions.
  14. Option 1 (Crock Pot Only): Layer biscuit dough on top, cover, and cook an additional 30-40 minutes on high until topping is golden and cooked through.
  15. Option 2 (Oven Finish): Transfer filling to oven-safe dish, top with pastry, and bake at 400°F (200°C) for 20-25 minutes until pastry is puffed and golden.
  16. Let rest for 10 minutes before serving.