Slow-Cooker Chicken Pot Pie with Biscuit Topping

Name: Slow-Cooker Chicken Pot Pie with Biscuit Topping
Ingredients: 2 tablespoons, vegetable oil; 2 , medium onions, minced; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 2 teaspoons, minced fresh thyme leaves, or 1/2 teaspoon dried; , Salt; 1/2 cup, dry white wine; 2 cups, low-sodium chicken broth; 1 pound, carrots (about 6 medium), peeled and cut into 1/2-inch pieces; 3 tablespoons, soy sauce; 3 tablespoons, Minute Tapioca; 2 , bay leaves; 4 pounds, bone in chicken thighs (about 12 medium), skin removed and trimmed; , Ground black pepper; 1 cup, frozen peas; 1/2 cup, heavy cream; 1/4 cup, fresh minced parsley; 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces); 1 1/2 teaspoons, baking powder; 1 teaspoon, sugar; 1/4 teaspoon, baking soda; 1/4 teaspoon, salt; 3/4 cup, buttermilk, chilled; 6 tablespoons (3/4 stick), unsalted butter, melted and cooled

Main Courses
Chicken
Slow Cooker

Classic chicken pot pie requires time and effort to achieve its rich flavor. Can it be simplified by making the pie filling in a slow cooker?

SERVES 8

Slow-Cooker Chicken Pot Pie with Biscuit Topping

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