Ingredients

The following ingredients have 6 Servings
  • 1/4 cup Yellow/Brown Onion (diced well)
  • 3 medium Potatoes (peeled & chopped into 2 inch pieces)
  • 1 pound Carrots, Peas, Corn, Green Beans (Frozen or Fresh)
  • 3/4 cup Chicken Stock/Broth
  • 2 Tablespoons Butter (room temperature, cut into pieces)
  • 2 pounds Chicken Breasts Boneless/Skinless (cut into 2-inch pieces)
  • 2 Tablespoons Potato Starch ((or cornstarch))
  • 1 teaspoon Sea Salt
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon TOG House Seasoning
  • 1.5 cups Heavy Cream
  • 1 teaspoon TOG House Seasoning
  • 1 teaspoon Better than Bouillon Chicken Base
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 8 ounces Canned Biscuit Dough (quarter each biscuit)

Instruction

  • Pour chicken broth into cooking pot.
  • Drop in butter.
  • Add onions, potatoes and vegetables to cooking pot so they form a nice even layer.
  • Cut chicken into 2 inch pieces and place into medium mixing bowl.
  • Add potato starch, Herbes de Provence, TOG House Seasoning and salt to bowl of chicken pieces.
  • Massage seasonings and potato starch into chicken, so that the chicken is completely coated and all potato starch is used.
  • Place chicken in a single layer into cooking pot on top of vegetables.
  • Using a glass measuring cup, add cream, TOG House Seasoning, chicken base, Herbes de Provence and pepper and whisk together until well combined. It is okay if the butter is in pieces.
  • Pour creamy mixture over chicken.
  • Slice biscuits into quarters and place biscuits on top of chicken
  • Lock on lid and close Pressure Valve.  Cook at High Pressure (most machines default to high pressure) for 4 minutes.
  • When Beep is heard, wait 10 minutes and then release the rest of the pressure.