Deconstructed Chicken Pot Pie
Dairy-free, condensed soup-free and pie crust-free, this alternative to a traditional pot pie starts with a sauce made from a roux and is slow cooked.
- 1 pound boneless, skinless chicken thighs
Sauce has no cream and is started as a roux - Kosher salt and freshly ground black pepper, to taste
- 1 pound red potatoes, diced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 bay leaves
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup frozen peas
- 1 (16-ounce) tube refrigerated buttermilk biscuits
- 2 tablespoons chopped fresh parsley leaves
The sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch of paprika
- Kosher salt and freshly ground black pepper, to taste
To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
Lightly coat the inside of a 6-qt slow cooker with nonstick spray. Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time.
Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
Prepare biscuits according to package instructions.
Serve chicken immediately topped with biscuits, garnished with parsley, if desired.