Creamy Chicken with Biscuits
See receipe for easy drop biscuits
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- 3/4 pound(s) Carrots (about 4) Cut into 1 inch length
- 2 stalk(s) celery Thinly sliced
- 1 Small onion Chopped
- 1/4 cup(s) All purpose flour
- 1 1/2 pound(s) Boneless, skinless chicken thighs (about 8)
- 1/2 teaspoon(s) Poultry seasoning
- 1/2 cup(s) Dry white wine
- 1/2 cup(s) Low sodium chicken broth
- Ksoher salt and pepper
- 6 Biscuits (store bought or easy drop) split
- 1 cup(s) Frozen peas
- 1/2 cup(s) Heavy cream
- 1. In a 4-6 quart slow cooker, toss together the carrots, celery,onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 tsp salt, and 1/4 tsp pepper. Add the wine and broth.
- 2. Cover and cook until the chicken and vegetables are tender, on low for 5-6 hours or on high for 2 1/2 to 3 hours.
- 3. Thirty minutes before serving, prepare the Easy Drop Biscuits (If using)
- 4. Ten mins before serving, add the peas, cream, and 1/2 tsp salt to the chicken and stire to combine. Cover and cook until heated through, 5-10 mins 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.
This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.
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Creamy Chicken with Biscuits Recipe at a Glance
- COURSE: Main Dishes