# What you'll need:
→ Filling
01 - 680 g boneless, skinless chicken breast, cut into cubes
02 - 240 ml chicken broth
03 - 240 ml whole milk
04 - 30 g all-purpose flour
05 - 170 g frozen mixed vegetables (peas, carrots, corn, green beans)
06 - 80 g yellow onion, diced
07 - 2 garlic cloves, minced
08 - 5 g dried thyme
09 - 5 g dried parsley
10 - 3 g ground black pepper
11 - 6 g kosher salt
→ Topping
12 - 1 sheet refrigerated biscuit dough or 300 g prepared pie crust, cut into pieces
# Method:
01 - Cube the chicken breast and dice the onion. Mince the garlic and cut the biscuit dough or pie crust into bite-size pieces.
02 - Layer the chicken in the base of the slow cooker. Evenly distribute the onion, garlic, frozen vegetables, dried thyme, parsley, salt, and pepper.
03 - In a mixing bowl, whisk together the chicken broth, milk, and flour until smooth. Pour the mixture over the ingredients in the slow cooker.
04 - Cover and cook on low heat for 6 hours or high heat for 3 hours, until the chicken is cooked through and the sauce has thickened.
05 - Arrange pieces of biscuit dough or pie crust evenly over the filling inside the slow cooker.
06 - Cover and cook on high for an additional 30 to 45 minutes, or until the topping is golden and cooked through.
07 - Allow to cool for 5 minutes before spooning portions into bowls and serving warm.
