Biscuit Chicken Stew
Serving Size / Yield
6 servings
Ingredients
- two 1.3-oz. envelopes chicken gravy mix
- 2 C. celery, sliced
- one 10-oz. pkg. frozen sliced carrots
- one 10-oz. pkg. frozen green peas, thawed
- 1 tsp. dried basil
- 3/4 tsp. salt
- 3/4 tsp. black pepper
- 3 C. cubed, cooked chicken breasts
- refrigerated buttermilk biscuits
Directions
In a slow cooker, combine gravy mix, 2 cups water, celery, carrots, peas, basil, salt, pepper, and chicken. Cover and cook on low for 6-7 hours. Serve over baked buttermilk biscuits.
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