Slow-Cooked Smothered Buttermilk Chicken with Peas over Biscuits

(20)
  5 reviews

1
lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
3
medium carrots, sliced
1/3
cup chopped onion
1/2
cup water
2
tablespoons margarine or butter, melted
1/4
teaspoon salt
1/4
teaspoon pepper
1
bay leaf
1
(1.2-oz.) pkg. roasted chicken gravy mix
1/3
cup buttermilk
2
teaspoons all-purpose flour
1
cup Green Giant™ Steamers™ frozen sweet peas, thawed, drained
1
(10.2-oz.) can (5 biscuits) Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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