Ok so it's really just creamy chicken soup with biscuits on the side. If I were a different cook I might try dropping the biscuit dough on the top, creating a dumpling topping, but I have an aversion to soggy bread and love my "crust" or biscuits on the side.

I had a potato and couple carrots that needed cooking so I threw this together last night after we anchored at McNears on San Pablo Bay.

Creamy Chicken Soup

• 1 can chicken
• 1 can cream of chicken and mushroom soup condensed + can water
• 1 potato, peeled and cubed
• 2 carrots, peeled and diced
• 1/2 onion, diced
• 1 clove garlic, minced
• Montreal steak seasoning to taste

Everything goes in the pressure cooker. Bring up to 15 psi and keep at pressure 4 minutes then turn heat off until pressure naturally releases.

While the soup is cooking you can fry up the biscuits. Yep I said fry.

Biscuits

• 1 cup self rising flour
• 2-3 tablespoons shortening
• 1/2 cup milk

I mix a heaping tablespoon of powdered milk into the flour, then add the shortening and gradually add water till it forms biscuit dough. Form into 4 flat patties. Pan fry in additional shortening. Take them on and off medium heat to prevent burning. About 4 minutes a side.

Not one of our heart healthiest meals but very good.

I've made the biscuits for breakfast before as well. Served with ham and cheese. They are a great bread substitute on the boat when a bakery isn't close by.