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Buttermilk Chicken And Biscuits




Source of Recipe


billk54






List of Ingredients



• 1 pound boneless skinless chicken thighs, cut into 3/4 inch pieces
  
• 3 medium carrots, sliced
  
• 1/3 cup chopped onion
  
• 1/2 cup water
  
• 2 tablespoons margarine or butter, melted
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 bay leaf
  
• 1 (1.2 ounce) package roasted chicken gravy mix
  
• 1/3 cup buttermilk
  
• 2 teaspoons all-purpose flour
  
• 1 cup frozen sweet peas, thawed and drained
  
• 1 (10.2 ounce) can refrigerated buttermilk biscuits (5 biscuits)
  






Instructions



1. In a 4 to 6 quart slow cooker, mix chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well. Cover; cook on low for 6 to 8 hours. About 20 minutes before serving. stir gravy mix into chicken mixture. Remove and discard bay leaf. In a measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat to high; cover and cook an additional 15 minutes or until peas are cooked. Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.