Oxmoor House
8 servings (serving size: about 1 1/2 cups filling and 1 biscuit)

Leaving out the chicken doesn’t make this dish any less filling or tasty. The medley of vegetables topped with a fluffy and savory biscuit create phenomenal flavors and will appease every one in your family.

How to Make It

Step 1

To prepare filling, heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add potato and next 6 ingredients (through black pepper); sauté 5 minutes. Add garlic; sauté 1 minute. Coat a 5-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.

Step 2

Heat remaining 1 1/2 tablespoons oil in pan over medium-high heat. Add 2 1/2 tablespoons flour, stirring with a whisk. Cook 1 minute, whisking constantly. Gradually add milk and broth, stirring with a whisk. Cook over medium heat 3 minutes or until thick and bubbly, stirring constantly with whisk. Pour sauce into slow cooker. Stir in peas, thyme, and onions. Cover and cook on LOW for 3 1/2 hours or until vegetables are tender.

Step 3

To make biscuit topping, weigh or lightly spoon 5 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives. Add buttermilk, stirring just until moist.

Step 4

Increase slow cooker heat to HIGH. Drop biscuits onto filling in 8 equal mounds. Cover and cook on HIGH for 1 hour and 15 minutes or until biscuits are done. Uncover and let stand 5 minutes before serving.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

djohnston7's Review

January 11, 2015
Very delicious comfort food -- made as written, except (with the help of other reviewers) increased salt and pepper to 3/4 tsp each, and doubled the amount of garlic to increase the spice. Veggies were yummy (although not super exciting), but the sharp parmesan bite to the biscuits was a nice surprise. Simple to make in the crock pot.

Great recipe, if modified

December 27, 2016
What a stellar recipe! I definitely took the other reviewers' advice and made some changes. First I made the sauce (using water instead of broth because that's all I had) and flavored it with 3/4 tsp salt, 3/4 tsp pepper, 1 tbsp garlic, and 1.5 tsp dried thyme leaves (because it was all I had). I also used 2.5 tbs butter instead of oil for the roux. I cooked the sauce until it was thick enough to coat the back of a spoon. Then I put all the chopped veggies (raw) into a 9 x 13 pan, poured the sauce on top, and baked at 350 degrees F for about 45 min. The veggies were tender and the sauce was thick. Then I pulled it out, topped with the biscuit mix, and baked another 30 min at 350 degrees F. Pro tip: freeze your butter and grate on a box grater before folding into your dry ingredients for the biscuits. Then add your buttermilk as normal. This yields flakier biscuits!!

Tasted good, consistency a little odd

September 22, 2016
I doubled the salt in this recipe but made it as written otherwise.  I really liked the flavor but you really can't beat a browned more crunchy crust like you would get from baking.  I'm not sure it was worth all the time I had to put into the prep. 


September 03, 2016
This would be much better with some chicken, beef , or pork.  Maybe even some shrimp.

Dr.Zed's review

March 22, 2016
Thanks to everybody for their suggestions. I spiced this up with basil, thyme and bay leaves. I was short of time so I made this in the oven (45 minutes at 325) and used cans of cream of mushroom and cream of celery diluted with just enough milk to make a reasonably thick sauce (warmed in the microwave). Then 20 minutes at 425 for the biscuits - addressed the "browning" issue.. I think the herbs and the soup helped address the "blandness" issue. The family asked for it again - something that doesn't always happen with online veggie recipes.

scsblue's Review

December 22, 2014
Amazing....just needs a little more spice.

abrunee892's Review

November 03, 2014

JSSP123's Review

December 08, 2013
I did everything on the stove except for the final step. After putting the dough on top of the vegetables, I baked it at 350 for 30 minutes until golden. The recipe is very good, but does need more salt than indicated.

Katie0920's Review

October 15, 2013

nepgirl16's Review

October 14, 2013