Chicken Gravy and Biscuits
INGREDIENTS
  • 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
  1. In Instant pot:
  2. Water, butter, thyme, garlic powder, seasoning pkgs, poultry seasoning, celery, onion stir and put trivet in to put chicken on
  3. 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)
  4. 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
  5. Make a paste of cornstarch and milk and drizzle into pot to thicken it. stirring constantly to avoid lumps!!!
  6. Cut cooked biscuits in 1/2 and pour chicken gravy over biscuits
  7. BAKED
  8. 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
  9. 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
  10. 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
  11. 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
  12. Add peas and corn to meat bowl stir well but gently pour in baking pan
  13. 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)
  14. 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 :)
RECIPE BACKSTORY
A recipe my mom cooked when I was young.