Creamy Chicken w/Biscuits

Creamy Chicken w/Biscuits
Creamy Chicken w/Biscuits

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3/4

    pound carrots (about 4), cut into 1-inch lengths

  • 2

    stalks celery, thinly sliced

  • 1

    small onion, chopped

  • 1/4

    cup all-purpose flour

  • 1 1/2

    pounds boneless, skinless chicken thighs (about 8)

  • 1/2

    teaspoon poultry seasoning

  • kosher salt and black pepper

  • 1/2

    cup dry white wine

  • 1/2

    cup low-sodium chicken broth

  • 6

    (store-bought or Easy Drop Biscuits; see recipe), split

  • 1

    cup frozen peas

  • 1/2

    cup heavy cream

  • Biscuits

  • 2

    cups all-purpose flour, spooned and leveled

  • 1/2

    cup (1 stick) cold unsalted butter, cut into small pieces

  • 1

    tablespoon baking powder

  • 1

    teaspoon kosher salt

  • 1

    cup whole milk

Directions

1.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 ¼ teaspoon pepper. Add the wine and broth. 2.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 (this will shorten total cooking time). 3.Thirty minutes before serving, prepare the Easy Drop Biscuits (if using). 4.Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more. 5.To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves Biscuits 1.Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened. 2.Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes

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