Green Chile Chicken Pot Pie Chowder
This hearty twist on a classic favorite will be a staple in your house during the fall and winter. Adapted from pamperedchef.com
Servings: 6 people
- 2 tbsp canola oil
- 1 medium onion
- 2 garlic cloves
- ¼ cup flour
- 2 cups reduced-sodium chicken stock
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups milk
- 2 cups frozen vegetable medley (like corn, green beans, carrots, and peas)
- 1/2 cup green chile, roasted and peeled (optional)
- 1½ lbs raw chicken
- 1 pkg buttermilk biscuits
Preheat the oven to 400°F (200°C). Heat the oil in the Rockcrok® Dutch Oven over medium heat for 3–5 minutes, or until it’s shimmering. Cut the onion into chunks. Place them into the Manual Food Processor or use a Food Chopper and process until coarsely chopped. Add the onion and garlic pressed with the Garlic Press to the Dutch Oven. Cook for 3–5 minutes, or until the onions are softened, stirring occasionally.
Sprinkle the flour over the onions and garlic; stir to coat. Cook for 1 additional minute.
Add stock, salt, pepper, vegetables, green chile, and chicken; stir.
Move Dutch Oven to the Slow Cooker Stand. Cook, covered, on HIGH for 4 hours, or LOW for 8 hours.
Remove from the Slow Cooker Stand; add the milk, and cornstarch slurry if needed.
Gently place the biscuits on top of the chowder. Bake, uncovered, for 12–15 minutes at 350º, or until the tops of the biscuits are golden brown. Let cool for 5 minutes before serving.