Chicken Gravy and Biscuits

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By WARYR1

Member since 2016

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Serves | Prep Time | Cook Time

Why I Love This Recipe

A recipe my mom cooked when I was young.

Ingredients You'll Need

6-8 Boneless skinless chicken thighs
2 seasoning pkgs from ramen chicken flavor noodles
thyme
garlic powder
poultry seasoning
celery
2 cups water
1 onion
2 heaping TBS butter
1 cups frozen broccoli
1 cup frozen cauliflower
1-2 cups frozen carrots
1-2 cups frozen corn
1-2 cups frozen peas
2 cans cream of chicken soup
milk (I used almond milk in the one pictured)
Chicken bullion granules to taste
pepper
cornstarch
Biscuits

Directions

In Instant pot:
Water, butter, thyme, garlic powder, seasoning pkgs, poultry seasoning, celery, onion stir and put trivet in to put chicken on

Put chicken on trivet and pressure cook 8 mins shut off and slow release pressure. Remove trivet and break up chicken into bite sized pieces (Scott shredded it for the one in pic)

Add cream of chicken soup, milk and pepper heat on saute. When warm add frozen veggies and saute till veggies are done cooking. Taste and add chicken bullion to taste

Make a paste of cornstarch and milk and drizzle into pot to thicken it. stirring constantly to avoid lumps!!!

Cut cooked biscuits in 1/2 and pour chicken gravy over biscuits