Liz’s Kitchen: Grandma’s Chicken and Biscuits Recipe

Full disclosure – this recipe is not from my grandma but it’s from a grandma! I feel that all grandmas will take you in as their own so it all works out in the end. This was one of those grandma recipes where they don’t have a recipe so you end up filling in the blanks. Good news, the blanks were filled and it is delicious and super easy! Now, this recipe calls for a pressure cooker but you don’t have to use one. You’ll just need to cook your chicken in a crock pot or in the oven and will take a little longer. Don’t sweat it! The pressure cooker gives the chicken a fall apart quality that will make the shredding easier and the flavor intense!

Grandma’s Chicken and Biscuits

2 split chicken breasts
4 med-large carrots
2 stalks celery
2 cups water
1 can (14.5oz) chicken broth
1 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules (powder)
2 tablespoons butter
2 tablespoons flour
Bisquick Mix

First thing you’ll do is peel the carrots and trim the ends, take the celery and clean and cut in half. Take the water and put in the pressure cooker. Add the poultry seasoning and salt and pepper, probably about a tablespoon of both. Mix all together and then add your breast and carrots and celery. Secure the pressure cooker and bring to boil, once the pressure cooker gets to temp you’ll let it go for 20 minutes.

While the pressure cooker is doing its thing, follow the recipe on the your biscuit box and prep those. You’ll want to time it out so your biscuits are coming out of the oven hot!

Once it safe to open your pressure cooker, remove the chicken and carrots and discard the celery. Do not get rid of the liquid! Remove the bones from the chicken and shred and mash the carrots.

Add the chicken broth and bouillon to the liquid in your pressure cooker and mix.

In a separate pan you can start your gravy roux. Melt the butter and mix in the flour until its combined. Add your liquid from your pressure cooker and mix with a whisk. The gravy should start to thicken so it coats the back of a spoon. You’ll probably need to slowly add another tablespoon of flour but use your judgement.