Creamy Chicken With Biscuits

• 3/4 lb carrot, cut into 1-inch lenghts
• 2 stalks celery, thinly sliced
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 lbs boneless skinless chicken thighs
• 1/2 teaspoon poultry seasoning
• kosher salt
• black pepper
• 1/2 cup dry white wine
• 1/2 cup low sodium chicken broth
• 6 buttermilk biscuits
• 1 cup frozen peas
• 1/2 cup heavy cream

1. In a 4 to 6-quart slow cooker, toss together the carrots, celery, onion and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the wine and broth.
2. 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.
3. 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, 5-10 minutes more.
4. To serve, place the bottom halves of a biscuit in a shallow bowl, then top with the chicken mixture and the remaining biscuit halves.

carrot, stalks celery, onion, flour, chicken thighs, poultry seasoning, kosher salt, black pepper, white wine, chicken broth, buttermilk, frozen peas, heavy cream

Taken from www.food.com/recipe/creamy-chicken-with-biscuits-486206 (may not work)