Step 1

Dredge the chicken pieces in ½ cup flour and season with salt and pepper

Step 2

Heat EVOO in a large skillet over medium-high heat and brown chicken pieces on all sides

Step 3

Place browned chicken, butternut squash, celery, carrots, onion, sage, thyme, 3 tablespoons flour, salt and pepper

Step 4

Mix to combine then pour in the chicken broth

Step 5

Cover and cook, undisturbed, 4 hours on high or 6 hours on low

Step 6

Just before serving, add in the peas, Dijon, most of the dill and most of the parsley into the slow cooker

Step 7

Mix to combine and warm the peas through

Step 8

To serve, place a biscuit in each bowl, spoon the chicken mixture over the biscuits and top with a little more dill and parsley