Creamy Chicken with Biscuits


3/4 pound carrots, cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup white whole wheat flour
2 boneless, skinless, pastured chicken breasts
1/2 teaspoon poultry seasoning*
Salt and pepper to taste
1/2 cup dry white wine or white cooking wine
1/2 cup chicken broth
4 biscuits (see Easy Drop Biscuits recipe below)
1 cup frozen peas
1/2 cup heavy cream 


In a 4 to 6-quart slow cooker, toss together the carrots, celery, onion, and flour.  Season the chicken with poultry seasoning, salt, and pepper, and place on top.  Add the wine and chicken broth. 

Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. 

Thirty minutes before serving, repare the Easy Drop Biscuits. 

Ten minutes before serving, add the peas, cream, and 1/2 teaspoon salt to the chicken and stir to combine.  Cover and cook until heated through, an additional 5 to 10 minutes. 

To serve, place the bottom half of a biscuit in a shallow bowl.  Top with half a chicken breast and spoon the cream mixture on top.  Then place the top half of a biscuit on top. 

* You can buy poultry seasoning, but rather than buying another spice that would only clutter my pantry, I made my own using this recipe.
Easy Drop Biscuits


2 cups white whole wheat flour
1/2 cup cold butter, cut into small pieces
1 tablespoon aluminum-free baking powder
1 teaspoon salt
1 cup whole milk


Heat oven to 400 degrees.  

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. 

Drop 6 large mounds of dough (about 1/2 cup each) onto a baking sheet.  Bake until golden, 18 to 20 minutes.