READY IN: 40minsYIELD: 6 6
INGREDIENTS 2tablespoonsbutter 2cups chopped yellow onions 2teaspoonspoultry seasoning 1⁄2 teaspoonsalt (to taste) 4celery ribs, bite sized chunks 4carrots, bite sized chunks 3cupschicken broth 1 1⁄2 lbschicken breasts, cut into 1 inch cubes 1 (16 ounce) can Pillsbury Grands refrigerated buttermilk biscuits, 5 to 6 should be enough. cut each into 6 pieces 1⁄2 cupheavy whipping cream 1teaspoondried oregano 1teaspoonground black pepper, to taste 1teaspoonthyme 2cupsfrozen peas, thawed 3garlic cloves, minced
DIRECTIONSSet IP to saute, add butter and onions, poultry seasoning and salt. Cook 6-8 minutes stirring occasionally.Stir in celery, carrots, peas, broth, chicken, garlic, oregano, thyme, pepper.Secure lid, set pressure valve to sealing. Cook on high pressure for 2 minutes, press cancel, Place a towel over the steam release and quick release steam.Meanwhile, cut each biscuit into 6 pieces.Set IP to saute and stir in cream.Stir in biscuit pieces one at a time so they do not clump together until biscuits are cooked and liquid thickens.
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