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The ingredients needed to cook Chicken and Biscuits with Roasted Veggies:
- Prepare Chicken
- Get bone in chicken breasts
- Provide chicken bouillon cubes
- Take sprigs of fresh rosemary
- Use black pepper
- Use enough water to cover chicken in crock pot
- Provide Roasted Carrots
- Prepare pkg of carrots (about 5 or 6) peeled and cut into 1 inch chunks
- Take olive oil
- Prepare crushed rosemary
- Use Roasted Garlic
- Take garlic
- You need olive oil
- Provide Roasted Potatoes
- Use fingerling potatoes, washed and cut into 1 inch chunks
- Prepare olive oil
- Take parsley
- You need Gravy
- Use remaining chicken broth (from crock pot)
- Take cornstarch
- Provide water
- Take Italian seasoning
- Prepare crushed rosemary
- Take Other Ingredients
- Prepare stalks of celery, diced
- You need butter
- Take (12) oz frozen baby peas
- Provide southern style Grands biscuits
Steps to make Chicken and Biscuits with Roasted Veggies:
- Place chicken and ingredients into crock pot and cook on high for 6-8 hours until chicken falls off the bone. Debone chicken and cut into pieces. Save chicken broth from crock pot.
- Preheat oven to 450º to roast veggies.
- Roast carrots for 25-30 minutes until tender on a foil lined baking sheet.
- Roast garlic in a small foil pouch for 30-35 minutes until tender.
- Roast potatoes for 25 minutes or until tender on a foil lined baking sheet.
- Saute chopped celery and butter. Add roasted garlic and saute until celery is tender.
- Add frozen peas, cut up chicken, roasted potatoes, roasted carrots and 1 3/4 cup reserved chicken stock. Mix well and simmer until peas are cooked.
- In another pot, add remaining chicken stock and herbs for the gravy and bring to a boil.
- Mix cornstarch and water and gradually add to boiling chicken stock to thicken.
- Add gravy to chicken mixture and simmer for 15 minutes.
- Bake Grands biscuits according to package directions.
- Split biscuits and pour chicken gravy on top. Enjoy all this chicken and roasted goodness!
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