Slow Baked Chicken Thighs With Cheddar Cheese Biscuits

Slow baked chicken thighs with vegetables. This is comfort food at its best.  This recipe is reminiscent of chicken pot pie, but instead of a crust, there are cheesy biscuits to serve instead.

Ingredients

3 potatoes, cut into cubes
2 carrots, cut into rounds
1 onion, chopped
1 stalk celery, chopped
1 (4 oz) can mushrooms, drained
2 cloves garlic, minced
1/2 tsp. thyme
1/2 tsp. sage
salt and pepper to taste
1 lb. chicken thighs
1 1/2 c. chicken broth
1 Tbs. cornstarch
1 2/3 c. baking mix
1/2 c. cheddar cheese, shredded
1/2 c. milk
1 c. frozen peas
3 oz. cream cheese

Directions

Set oven temperature to 175° to 200°.

In a large cast iron Dutch oven with a lid, combine, potatoes, carrots, onion, celery, mushrooms, and garlic.  

Sprinkle the thyme, and sage over the vegetables and season with salt and pepper to taste.

Season both sides of the chicken thighs with salt and pepper. Place the chicken on top of the vegetables.  

Mix the cornstarch and about 1/4 c. chicken broth together until smooth.  Add the remaining chicken broth, mixing well. Pour the chicken broth over the chicken thighs and vegetables. 

Cover the pot and bake for 7 to 8 hours, or until the vegetables are tender, and the chicken is cooked through. Remove from the oven.

Take the chicken out and allow the chicken pieces to cool slightly, so they are easier to handle.  See notes below. Remove the meat off the bones and then coarsely chop the chicken meat. Return the chicken meat to the vegetables.  

Stir in frozen peas and cream cheese until the cream cheese melts. The sauce should be creamy. Return to the oven and bake another 10 minutes.

As the chicken and vegetables are cooking, it is time to start the biscuits.

In a bowl, combine, biscuit mix, and shredded cheddar cheese. Mix in the milk, stirring only until combined. Do not over mix or the biscuits will be tough.

On a floured surface, turn the dough out and knead about 10 times. Roll or pat the dough out into a circle that is about 1/2-inch thick. 

Cut the biscuits with a biscuit cutter.  Place the biscuits on a baking sheet. 

Remove the Dutch oven from the oven. Turn the oven temperature to 425°.  When the oven comes to the right temperature, bake the biscuits until golden brown. This takes about 10 to 12 minutes. 

Notes

You don't have to remove the bones and chop up the chicken meat. You can leave the chicken thighs whole and serve the dish that way.

If you want more sauce with your chicken and vegetables, add more chicken broth. Be sure to mix in about a tablespoon cornstarch with another 1 to 1/2 c. chicken broth for a thicker sauce.  

You can use a slow cooker set to the low setting, instead of using the oven.