Ingredients:
4 carrots, cut into small chunks
2 celery stalks, cut into small chunks
1 small onion, chopped
1/4 cup AP flour
1 pound chicken breast tenderloins, cut into large pieces
1/2 teaspoon poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 can of biscuit dough
1 cup frozen peas
1/2 cup heavy cream
Directions:
Combine the vegetables and the flour in a slow cooker. Add the chicken and season with the poultry seasoning, salt and pepper. Add the wine and the broth to the pot and cover for 5 to 6 hours on high, or until the chicken and vegetables become tender. About 10 minutes before you are ready to eat, make the biscuits (you can also make these earlier if you want to and let sit until serving time) and add the peas and cream to the slow cooker. Season again with salt and pepper and stir to combine.
To serve:
Place half the biscuit in the bowl, ladle the mixture over it and then top with the other half of the biscuit.
Source: Mostly Foods & Crafts
4 carrots, cut into small chunks
2 celery stalks, cut into small chunks
1 small onion, chopped
1/4 cup AP flour
1 pound chicken breast tenderloins, cut into large pieces
1/2 teaspoon poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 can of biscuit dough
1 cup frozen peas
1/2 cup heavy cream
Directions:
Combine the vegetables and the flour in a slow cooker. Add the chicken and season with the poultry seasoning, salt and pepper. Add the wine and the broth to the pot and cover for 5 to 6 hours on high, or until the chicken and vegetables become tender. About 10 minutes before you are ready to eat, make the biscuits (you can also make these earlier if you want to and let sit until serving time) and add the peas and cream to the slow cooker. Season again with salt and pepper and stir to combine.
To serve:
Place half the biscuit in the bowl, ladle the mixture over it and then top with the other half of the biscuit.
Source: Mostly Foods & Crafts