In a 4 to 6-quart slow cooker, toss together the carrots, celery, onion and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the wine and broth.
Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
Ten minutes before serving, add the peas, cream and 1/2 teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 minutes more.
To serve, place the bottom halves of a biscuit in a shallow bowl, then top with the chicken mixture and the remaining biscuit halves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1138.71 Kcal (4768 kJ)
Calories from fat	647.77 Kcal
		% Daily Value*
Total Fat	71.97g	111%
Cholesterol	135.04mg	45%
Sodium	1696.11mg	71%
Potassium	665.45mg	14%
Total Carbs	93.11g	31%
Sugars	19.59g	78%
Dietary Fiber	6.07g	24%
Protein	24.17g	48%
Vitamin C	9mg	15%
Vitamin A	0.6mg	19%
Iron	4.2mg	23%
Calcium	269.7mg	27%

Amount Per 100 g
Calories	283.68 Kcal (1188 kJ)
Calories from fat	161.38 Kcal
		% Daily Value*
Total Fat	17.93g	111%
Cholesterol	33.64mg	45%
Sodium	422.55mg	71%
Potassium	165.78mg	14%
Total Carbs	23.2g	31%
Sugars	4.88g	78%
Dietary Fiber	1.51g	24%
Protein	6.02g	48%
Vitamin C	2.2mg	15%
Vitamin A	0.1mg	19%
Iron	1mg	23%
Calcium	67.2mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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