Crockpot Chicken Potpie

• wine, dry white↗1⁄2 cup
• flour, all-purpose↗2 tablespoons
• salt, Kosher↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• medium carrots, cut into one inch pieces↗4
• stalks celery, sliced↗2
• onion, chopped↗1
• chicken, boneless and skinless cut into 2 inch pieces↗1 1⁄2 lbs
• peas, frozen↗1 cup
• herbs, fresh (I used rosemary, sage and oregano)3 tablespoons
• biscuits, frozen and cooked according to directions8

Step-by-step instructions

1. 1

   In a 5-6 quart slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 teaspoon each salt and pepper.

2. 2

   Add the carrots, celery, onion and chicken and toss to combine. Cook covered, until the chicken is cooked through and easily pulls apart, 6-7 hours on low or 4-5 hours on high.

3. 3

   When the chicken has 30 minutes left to cook, heat oven and cook the biscuits.

4. 4

   Gently fold the peas and herbs into the chicken and vegetables and cook, covered, until heated through, about 3 minutes. Spoon into bowls and sprinkle with additional herbs if desired. Top with the biscuit.