Smothered Buttermilk Chicken With Peas - cooking recipe

Ingredients

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)

Preparation

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.