The Grange sparkling Riesling with slow cooker chicken pot pie & herbed buttermilk biscuits

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I was lucky enough to get invited out to supper last Tuesday evening with my pals. The recipes below are an approximation of what was served for dinner. I thought the sparkling Riesling from Prince Edward County’s The Grange, would be a delightful contribution. And it was. A dry, bright Ontario Riesling, light bodied and very pale straw colour. Flavours of white peach and green apple and the distinctive minerality that I love about PEC wines. I am a huge fan of this refreshing sparkling Riesling, having purchased it straight from the winery two years in a row.

slow cooker chicken pot pie on herbed biscuits

  • 2 1/2 pounds boneless, skinless chicken breast
  • 2 cans (10.75 oz. each) cream of chicken soup
  • 2 tablespoons butter or margarine
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 small onion, minced or 2 tsp. onion powder
  • 3/4 cup chicken broth or water
  • Container: 5 or 6-quart slow cooker


PREP 20 mins
COOK 6+ hrs
READY IN 6+ hrs
  • Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, and onion.
  • Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.
  • Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
  • Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.
  • Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.
  • Replace the cover and cook another hour or until the biscuits are done all the way through.
  • To serve, spoon the chicken pot pie  directly from the slow cooker onto the biscuits on plates.
  • 3cups all-purpose flour
  • 2teaspoons salt
  • 4teaspoons baking powder
  • 1teaspoon baking soda
  • 8tablespoons chilledshortening
  • 4tablespoons chives, minced
  • 4tablespoons parsley, minced
  • 2eggs, beaten
  • 1 12cups buttermilk


  1. Combine all dry ingredients in large bowl.
  2. Cut in the shortening.
  3. Add minced herbs.
  4. Stir in the eggs& buttermilk.
  5. Turn onto a floured surface& knead mixture briefly.
  6. Pat or roll out to 1/2″ thickness& cut into rounds.
  7. Bake on an ungreased baking pan at 450 degrees for 10-15 minutes.

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