Smothered Buttermilk Chicken With Peas Recipes

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SLOW-COOKED SMOTHERED BUTTERMILK CHICKEN WITH PEAS OVER BISCUITS



Slow-Cooked Smothered Buttermilk Chicken with Peas over Biscuits image

A tasty biscuit-topper slowly cooks while you're away. Once home, just pop the refrigerated biscuits in the oven, and you've got dinner!

Provided by Pillsbury Kitchens

Categories     Entree

Time 8h30m

Yield 5

Number Of Ingredients 13

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 frozen sweet peas, thawed, drained
1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)

Steps:

  • In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
  • Cover; cook on low setting for 6 to 8 hours.
  • About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.
  • Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

Nutrition Facts : Calories 440, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1/5 of Recipe, Sodium 1170 mg, Sugar 10 g

SMOTHERED BUTTERMILK CHICKEN WITH PEAS



Smothered Buttermilk Chicken With Peas image

Make and share this Smothered Buttermilk Chicken With Peas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 8h45m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 1/2 cups sliced carrots
1/3 cup chopped onion
1/2 cup water
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (1 1/4 ounce) package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons all-purpose flour
1 cup frozen green pea, thawed and drained
1 (10 1/4 ounce) can refrigerated buttermilk biscuits (5 biscuits)

Steps:

  • In a 4 to 6 quart slow cooker, mix together the chicken, carrots, onion, water, butter, salt, pepper, and bay leaf.
  • Cover and cook on LOW for 6-8 hours.
  • During the last 20 minutes of cooking time, stir in the gravy mix.
  • Remove the bay leaf; mix the buttermilk and flour together; stir flour mixture and peas into chicken mixture.
  • Increase heat to HIGH; cover and cook 10-15 minutes or until peas are hot.
  • While the chicken mixture is cooking, prepare biscuits as directed on can.
  • Split biscuits; serve chicken mixture over biscuits.

Nutrition Facts : Calories 430.8, Fat 17.2, SaturatedFat 6.2, Cholesterol 90.3, Sodium 1194.7, Carbohydrate 42.3, Fiber 4, Sugar 9.8, Protein 26.4

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