This is a bit of a cheater’s version of chicken pot pie. Instead of a pie crust topping, the filling is sandwiched in between homemade biscuits. We also add mushrooms to make it even more hearty. But it’s just as tasty as the classic version, and definitely satisfies that craving for a cozy day meal.

INGREDIENTS
4 carrots, cut into 1-inch pieces
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 lbs boneless, skinless chicken breast
herbs for seasoning the chicken
kosher salt and black pepper
1 package of mushrooms
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 cup frozen peas
1/2 cup heavy cream
Biscuits (recipe below)

RECIPE
1 In a slow cooker, add the carrots, celery, onion and flour. Place the chicken on top with the herbs, salt and pepper. Add the wine and broth.

2 Cover and cook until the chicken & vegetables are tender, on low for 5 to 6 hours or on high for 2.5 to 3 hours.

3 Thirty minutes before serving, prepare the biscuits (see recipe below)

4 Ten minutes before serving, add the peas & cream and stir to combine. Cover and cook until heated through, 5-10 minutes.

5 To serve, cut the biscuits in half and place the bottoms in a shallow bowl. Add the chicken mixture, and top with the remaining biscuit halves.

Easy Drop Biscuits

INGREDIENTS
2 cups all-purpose flour
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 tbsp baking powder
1 tsp kosher salt
1 cup whole milk

RECIPE
1 Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.

2 Drop 6 large scoops of the dough onto a baking sheet. Bake until golden, 18 to 20 minutes.