Slow-cooked chicken thighs turn fall-apart tender alongside carrots, celery, onion, and garlic, all simmered together until the broth-and-milk base is rich and savory. A quick cornstarch slurry thickens everything into a glossy, spoon-coating filling, and a handful of frozen peas stirred in at the end keeps things bright and fresh. On the side, buttery drop biscuits bake up golden and craggy on top, with a tender crumb underneath perfect for soaking up the filling. Ladled into bowls and finished with a warm biscuit on top, this is pure cold-weather comfort food in every bite. It's a great pick for a wheat free dinner rotation, especially when you want something hearty enough to feel like a real homemade pot pie.
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Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Add the carrots, celery, onion, garlic, chicken broth, milk, thyme, parsley, onion powder, salt, and pepper. Stir to combine.
Cover and cook on High for 3 to 4 hours or on Low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily when pressed with a fork.
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