Chicken Gravy and Biscuits
Why I Love This Recipe
A recipe my mom cooked when I was young.
Ingredients You'll Need
INSTANT POT:
6-8 Boneless skinless chicken thighs (turkey, duck, rabbit ect aprox 4-6+ c cubed)
Chicken bullion
OPT: 2 seasoning pkgs from ramen chicken flavor noodles (in place of some of the bullion)
thyme
garlic powder
poultry seasoning
celery
2 cups water
1 -2 yellow cooking onions
OPT: sliced mushrooms
OPT: 3 potatoes small cubed
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 baby peas
2 cans cream of chicken soup
milk (I used almond milk in the one pictured)
pepper
cornstarch
Biscuits
BAKED:
Rotisserie chicken/ left over cooked chicken, turkey, duck, rabbit ect cut in bite sized or smaller chunks or cubes (if using fresh chicken or any other poultry or rabbit meat cut in small cubes and pan fry in a lil water w salt pepper garlic powder) APROX 4-8 CUPS
2 heaping tsp butter
1-2 yellow cooking onion large diced
OPT: sliced mushrooms
2-3 stalks of celery diced
OPT: 3 potatoes cubed
1/8-1/4 C water
dash of salt
1 heaping tsp butter
1/4 tsp sugar
aprox 1 c fresh broccoli rough chopped smaller pieces
aprox 1 c fresh cauliflower rough chopped smaller pieces
aprox 1-2 c fresh carrots cubed
thyme
poultry seasoning
garlic powder
chicken bullion
OPT: sage
2-3 cans cream of chicken soup
whole milk or almond milk
aprox 1-2 c frozen corn
aprox 1-2 c frozen "baby" peas
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
BAKED
Rotisserie chicken/ left over cooked chicken, turkey, duck, rabbit ect cut in bite sized or smaller chunks or cubes (if using fresh chicken or any other poultry or rabbit meat cut in small cubes and pan fry in a lil water w salt pepper garlic powder) set aside in big bowl
In frying pan melt 2 heaping tsp butter add onions, celery and optional potatoes or OPT mushrooms if using. fry til veggies softened a little add to bowl w/ meat
in pan add water, 1 heaping tsp butter, sugar, dash of salt broccoli, cauliflower and carrots cook till slightly soft stirring often but not to much or will get mushy add to bowl with meat
in a bowl mix the spices: garlic powder, poultry seasoning, thyme, chicken bullion, salt and pepper, OPT pinch of sage and add soup, mix thoroughly add milk and mix well add aprox 1/8-1/4 cup cornstarch (I judge by eye so am only guessing on amount) mix well then add to meat bowl
Add peas and corn to meat bowl stir well but gently pour in baking pan
bake at 350 for 10 min stir lightly add biscuits to top (note: I like it best if I cook the biscuits to light brown before adding to casserole) and bake at biscuit temp untill biscuits are done (OPT can make biscuits separate)
NOTE: I like to do something dif when I make it though... I dont add garlic powder to spice mix instead I use country crock soft butter and add garlic powder to that then I use that mix to lightly grease pan and tops of biscuits :)
