Chicken a la King with Biscuits

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Comforting Chicken a la King has a thick and creamy sauce that's perfect over biscuits. “I've been making this for 30 years,” says Ruth Lee of Troy, Ontario. “It's a wonderful way to create a quick lunch or dinner with leftover chicken.” (Simple & Delicious Magazine)


MY NOTES: Make my own biscuits with Bisquick! Even drop biscuits would be fine. I also added a recipe for Buttermilk Biscuits at bottom of page.

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Ingredients

  • 4 individually frozen biscuits
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/3 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups cubed cooked chicken
  • 2 tablespoons diced pimientos

Preparation

Step 1

1. Bake biscuits according to package directions.

2. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Add chicken and pimientos. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through. Serve with biscuits. Yield: 4 servings.

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BUTTERMILK BISCUITS:

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, chilled
3/4 cup buttermilk


1. Preheat the oven 450 degrees F.

2. Add the dry ingredients to a large bowl and stir to combine. Cut the cold butter into chunks and cut it into the flour until the dough resembles coarse crumbs. Pour in the buttermilk and mix until combined. Chef's Note: If the dough appears dry, add more buttermilk.

3. Turn the dough onto a floured board and gently roll it out until it's about 1/2-inch thick. Using a round cutter, cut the dough into 12 biscuits and arrange them on a cookie sheet.


CHEF'S NOTE: If you would like them to have soft sides, have the disks touching each other. If you like crispy crusts, arrange them 1-inch apart. Bake until the biscuits are golden brown, about 10 to 12 minutes.

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