Chicken & Dumplings

1 16 oz package buttermilk refrigerator biscuits
2 t olive oil
1 T butter
1 onion, diced
1 bay leaf
1 large potato, chopped
3 carrots, chopped
2 ribs celery, chopped
3 cloves garlic, chopped
1 t salt
1/2 t pepper
1/4 t poutry seasoning
1/2 t sage
1/2 t thyme
1 t rosemary
4 C chicken broth
1 1/2 lbs chicken thighs
1 C frozen peas
1 can evaporated milk

Cut each biscuit into 6 pieces and set aside.
Set to High Sauté.
Once pot is hot, add oil and butter.
Sauté onion and bay leaf 3 mins.
Add potato, carrot, celery, and garlic and sauté 3 mins.
Add salt, pepper, poultry seasoning, sage, thyme, and rosemary.
Cook for 1 min.
Add chicken broth.
Place Crockpot Lid on pot and let warm to a simmer.
Stir in chicken and add biscuits.
Pressure Cook 7 mins.
Quick Release Gradually.
Stir in frozen peas.
Stir in evaporated milk.

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