Chicken Pot Stew

2 cups chicken stock

4 boneless skinless chicken breast, diced into 1/2 inch chunks

1 10.5 cans cream of chicken soup

1 10.5 cans cream of celery soup

1 tsp. dried thyme

1 tsp rosemary

1 tsp minced basil

1 tsp minced garlic

4 potatoes, 1 diced into 1/2 inch chunks

12 baby carrots chopped in half or 3 regular carrots chopped into bite sized pieces

Or 1 bag of frozen vegetables

1 16.3 ounce can refrigerated biscuit dough *This last ingredient is your choice on how to bake it. You can place it on top of the ingredients (last 15 minutes if you are crockpot cooking) and cook with them or, as we did, back them separately and serve with the meal.

Using a pressure cooker or crockpot spray inner pot with non-stick spray.

Add chicken stock, soups, spices, chicken, vegetables, and potatoes.

Stir ingredients together.

In a pressure cooker you could place biscuits over surface of filling. In a crockpot you would wait until the last 15 minutes. However my family likes them baked separately as the biscuits are crisper that way.

Place the lid on the cooker and switch the pressure valve to CLOSED, hit the meat/chicken button (or HIGH PRESSURE 15 MINUTES). When the timer reaches zero hit the cancel/keep warm button. (or OFF/CXL button). Switch the pressure valve to OPEN. When steam is completely released open lid.

Crockpot version: cook on low 6-8 hours.


Margie Maybe

Margie Maybe

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