Chicken and Biscuits with Roasted Veggies
This recipe has so much flavor in it, it came better than I had anticipated! Yum! :hungry
Chicken and Biscuits with Roasted Veggies
This recipe has so much flavor in it, it came better than I had anticipated! Yum! :hungry
Cooking Instructions
- 1
Place chicken and ingredients into crock pot and cook on high for 6-8 hours until chicken falls off the bone. Debone chicken and cut into pieces. Save chicken broth from crock pot.
- 2
Preheat oven to 450º to roast veggies.
- 3
Roast carrots for 25-30 minutes until tender on a foil lined baking sheet.
- 4
Roast garlic in a small foil pouch for 30-35 minutes until tender.
- 5
Roast potatoes for 25 minutes or until tender on a foil lined baking sheet.
- 6
Saute chopped celery and butter. Add roasted garlic and saute until celery is tender.
- 7
Add frozen peas, cut up chicken, roasted potatoes, roasted carrots and 1 3/4 cup reserved chicken stock. Mix well and simmer until peas are cooked.
- 8
In another pot, add remaining chicken stock and herbs for the gravy and bring to a boil.
- 9
Mix cornstarch and water and gradually add to boiling chicken stock to thicken.
- 10
Add gravy to chicken mixture and simmer for 15 minutes.
- 11
Bake Grands biscuits according to package directions.
- 12
Split biscuits and pour chicken gravy on top. Enjoy all this chicken and roasted goodness!
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