So there is this buffet that we like to go to. They have biscuits with this chicken gravy with veggies. My husband loves it. Actually, he likes to put the gravy concoction on mashed potatoes. I like the biscuits.
So when I saw this recipe, I immediately thought of that meal. I so wanted this to taste just like that. I also loved how I could make it in my slow cooker!
Well, first, I've never made biscuits. Not homemade at least. The ones from the can don't count. Well, maybe they should because they were better than these.
These were edible and not BAD, but they weren't all fluffy like I had imagined them to be. Oh well.
The chicken gravy veggie concoction was good. Not spectacular but good. I think that I need to tweak the spices a bit. I also added and changed much of the recipe so maybe it was my fault that it wasn't better. Maybe it was the chicken gravy packet that wasn't impressive. I think I will stick with my own gravy next time rather than using a packet.
My husband ate his over a baked potato and I ate mine over the
hockey pucks biscuits. Ok, I'm exaggerating a bit, the biscuits really weren't THAT bad. :-)
This is linked with:
Foodie Friday at Designs by Gollums
Friday Favorites at Simply Sweet Home
Friday Firsts at Dinner at Christina's
Recipe Swap at The Grocery Cart Challenge
Fabulous Fridays at Saving Money and Living Life
Friday Potluck at EKat's Kitchen
I'm Lovin' It at TidyMom
Fabulous Friday Finds at Frou Frou Decor
Family Food Fridays at Get Healthy Cheap
Tricia and Rachel are teaming up here in October during National Breast Cancer Month to help the fight with Saving Second Base. Please visit A Southern Fairytale and Once A Month Mom for some compelling stories about breast cancer and fantastic recipes to go along with them. They will be featuring these posts everyday on their blogs and then turning them into an EBook where the ENTIRE proceeds will go to help this disease!
Smothered Chicken in Gravy with Vegetables Recipe
Adapted from Nutmeg Notebook
1 1/2 lbs. boneless chicken breasts
1 cup carrots, sliced or diced
1 cup onion, chopped
1 cup chicken broth
2 tbsp. butter
Salt and pepper
1 bay leaf
1 tsp. thyme
1/2 tsp. basil
1 package roasted chicken gravy mix
1/2 cup milk
1 tbsp. flour
1 cup frozen peas
1 cup frozen green beans
1 cup frozen corn
In a large crockpot, combine chicken, carrots, onions, chicken broth, butter and spices. Cover, cook on low for 6 - 8 hours or on high for 3 - 4 hours.
About 20 minutes before serving, stir in gravy mix, remove the chicken breast and shred the meat and return to the crock pot. Remove and discard bay leaf.
In a measuring cup, mix milk and flour until smooth. Stir flour mixture and other veggies into chicken. Cover, increase heat to high and cook an additional 25 - 30 minutes or until veggies are hot and cooked. Add a bit more milk or chicken broth. I increased the veggies a lot so I think that I added more chicken broth.
2 cups flour
2 tsp. baking powder
4 tbsp. butter
1/2 tsp. salt
3/4 cup milk
Sift flour once, then sift again with the baking powder. Cut in butter, add salt and milk. Knead for about 30 seconds to mix. Roll out about 1/2 in. thick and cut into circles, I used a glass. Bake on ungreased sheet at 400 for 12 - 15 minutes.
Calories calculated from calorieking.com. Some numbers are approximate and rounded.