Smothered Buttermilk Chicken With Peas

• 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 1/2 cups sliced carrots
• 1/3 cup chopped onion
• 1/2 cup water
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 (1 1/4 ounce) package roasted chicken gravy mix
• 1/3 cup buttermilk
• 2 teaspoons all-purpose flour
• 1 cup frozen green pea, thawed and drained
• 1 (10 1/4 ounce) can refrigerated buttermilk biscuits (5 biscuits)

1. In a 4 to 6 quart slow cooker, mix together the chicken, carrots, onion, water, butter, salt, pepper, and bay leaf.
2. Cover and cook on LOW for 6-8 hours.
3. During the last 20 minutes of cooking time, stir in the gravy mix.
4. Remove the bay leaf; mix the buttermilk and flour together; stir flour mixture and peas into chicken mixture.
5. Increase heat to HIGH; cover and cook 10-15 minutes or until peas are hot.
6. While the chicken mixture is cooking, prepare biscuits as directed on can.
7. Split biscuits; serve chicken mixture over biscuits.

chicken thighs, carrots, onion, water, butter, salt, pepper, bay leaf, chicken gravy mix, buttermilk, flour, frozen green pea, buttermilk

Taken from www.food.com/recipe/smothered-buttermilk-chicken-with-peas-165474 (may not work)