BISCUIT AND GRAVY RECIPES

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SLOW-COOKER BISCUIT CHICKEN POT PIE RECIPE - PILLSBURY.COM



Slow-Cooker Biscuit Chicken Pot Pie Recipe - Pillsbury.com image

Flip on the slow-cooker for an easy chicken stew with fresh and frozen vegetables, then top with refrigerated flaky biscuits baked golden brown.

Provided by Pillsbury Kitchens

Total Time 140 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 9

1 1/4 lb boneless skinless chicken thighs
1 medium onion, chopped (1/2 cup)
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium stalks celery, cut into 1/2-inch slices (3/4 cup)
1 bag (12 oz) frozen mixed vegetables
6 biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.
  • Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.
  • Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.

Nutrition Facts : Calories 450 , CarbohydrateContent 36 g, CholesterolContent 60 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 27 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1060 mg, SugarContent 8 g, TransFatContent 2 1/2 g

OLD-FASHIONED TOMATO GRAVY RECIPE: HOW TO MAKE IT



Old-Fashioned Tomato Gravy Recipe: How to Make It image

My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We—my husband, our two sons and I—also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. —Laurie Fisher, Greeley, Colorado

Provided by Taste of Home

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 8

1/2 pound bacon strips, diced
1 small onion, chopped
2 tablespoons all-purpose flour
1/8 teaspoon salt
Pinch pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
3 cups tomato juice
8 hot biscuits, split

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.
    Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

Nutrition Facts : Calories 291 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 1059mg sodium, CarbohydrateContent 29g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

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