Smoothered Chicken and Peas over Biscuits
1 pound Boneless skinless chicken thighs cut into 3/4-inch pieces
3 medium Carrots sliced
1/3 cup Onion chopped
1/2 cup Water
2 tablespoon Butter or margarine melted
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 Bay leaf
1 package Roasted chicken gravy mix
1/3 cup Buttermilk
2 teaspoon Flour
1 cup Frozen sweet peas thawed & drained
1 can (5-ct) Refrigerated buttermilk biscuits
Instructions
In 4 to 6-quart slow cooker, combine chicken, carrots, onion,
water, margarine, salt, pepper and bay leaf; mix well.
Cover; cook on low setting for 6 to 8 hours.
About 20 minutes before serving, stir gravy mix into chicken
mixture. Remove and discard bay leaf. In measuring cup, blend
buttermilk and flour. Stir flour mixture and peas into chicken
mixture; mix well. Increase heat setting to high; cover and cook an
additional 10 to 15 minutes or until peas are cooked.
Meanwhile, bake biscuits as directed on can. Serve chicken mixture
over split biscuits.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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