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Export 25 ingredients for grocery delivery
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
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