When you think of hearty meals you think of home cooking and who does that better than grandma? Now, full discloser this isn't my biological grandma but I'm claiming her as mine. So, 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 a delicious recipe that will take you back to simpler times! 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 crockpot or in the oven and it will take a little longer. Don’t sweat it! The pressure cooker gives the chicken a fall a part quality that will make the shredding easier and the flavor more intense!
Ingredients
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
Instructions
1)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.
2) 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!
3)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.
4) Add the chicken broth and bouillon to the liquid in your pressure cooker and mix.
5) In a separate pan you can start your gravy roux. Melt the butter and mix in the flour until it’s 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 judgment (You can also go with a corn starch slurry to really hurry the process).
6) Once your gravy is thick, add your chicken and mashed carrots and mix. Take your biscuits out of the oven cut them open and get to eating!
