Total comfort food, a chicken gravy is served over biscuits in this Chicken a la King.
Photos Updated May 2016
I have several recipes in my “go-to” list that most people probably wouldn’t consider blog worthy. They are nothing special – nothing you would cook for company, but something you would make on a week night when you need something easy and comforting. This is one of those meals. It may not look like much, but if you know me, you know that I don’t duplicate recipes very often. And I have made this one probably 5 or 6 times in the last two or three years. That should say something!!
I almost entered this in Psychgrad and Giz’s event that just passed – Tried, Tested and True. I ended up going with my favorite spaghetti sauce because it is more of a crowd pleaser. But this recipe is so perfect for a quick meal.
The recipe comes from a Pillsbury cookbook – 30 Minute Meals. If you’ve seen my list of cookbooks, you’ll notice that I own quite a few Pillsbury cookbooks. I got many of them years back- mostly because they have a lot of pictures and they are very do-able recipes. They probably won’t teach you a ton about cooking if you already know how to cook, but they helped me out with quite a few meals back in my single days when I didn’t cook a whole lot.
This recipe – in typical Pillsbury style – uses a prepackaged ingredient: the biscuits for the base. But the good thing about this recipe is that you could totally use your favorite biscuit recipe, and then the whole thing would be homemade. I’ll admit that I often used the canned ones for this – mainly because I go to this recipe when I need something quick and easy, and it doesn’t get any easier than plopping the biscuits out of the can onto a baking sheet. And really – I love the flaky layer ones – they are just something I have never been able to duplicate at home! But feel free to substitute.
The only thing I change is to sauté fresh mushrooms instead of using canned ones. Like I said with my spaghetti sauce, I’m not a fan of canned mushrooms. Also, I have left the pimientos out at times when I didn’t have any, and it didn’t effect the dish much. They do make it look more colorful, though!
Nothing fancy, nothing special – but sometimes all you need is delicious and comforting – and this totally fits the bill!
Like what you see here? Make sure you are following Taste and Tell for more recipes and ideas!
Facebook | Pinterest | Instagram | Twitter | Google+ | Weekly Newsletter | Feedly | Bloglovin
- 1 (12 oz) can refrigerated fluffy buttermilk biscuits (or make homemade)
- 1 tablespoon olive oil
- 8 oz fresh mushrooms
- ¼ cup butter
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1¼ cups milk
- 12 oz cooked chicken, cubed or shredded
- 1 cup frozen sweet peas
- 1 (2 oz) jar diced pimientos, drained
- salt and pepper
- Bake the biscuits according to the directions on the can.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until softened and browned. Remove to a plate and wipe the skillet clean.
- Return the skillet to the stove and place over medium-low heat. Add the butter and melt. Add the flour and stir, cooking for about 1 minute. Slowly add the broth and the milk, whisking constantly. Continue to cook until the mixture boils and thickens. Once thickened, stir in the chicken, peas, mushrooms and pimientos. Season to taste with salt and pepper. Simmer for 5-10 minutes, until thoroughly heated.
- To serve, split the biscuits in half and place on serving plates. Spoon the hot chicken mixture over the biscuits.
SHOP THIS POST!
More Easy Chicken Dinners:
Rio Grande Chicken Quesadilla Recipe
Around the Web:
Chicken and Bacon Honey Mustard Bake from Lauren’s Latest
Crispy Chicken Thighs with Dijon and Dill from Rachel Cooks
One Pot Chicken and Orzo from Simply Recipes
Don’t miss a thing! Follow me on Pinterest to see what I’m pinning!
Visit Taste and Tell’s profile on Pinterest.
I love this chicken dish.
A tru comfort food.
What a great dish! I can see why you would cook it again and again… and it only takes 30mins, great weeknight dish.
Hey Deborah, the picture actually looks quite yummy! I’m always on the lookout for a quick weekday meal recipe too. I think i’m gonna give this one a try.
This is a great chicken dish, kind of like a lazy pot pie. Too bad the weather is warming up.
I made Rachael Ray’s take on it a few months back(never blogged, but posted a picture; link below to make up for lack of linkage with my last comment on your leek post).
http://fourfoodies.blogspot.com/2007/12/im-back.html
It was very good. The puff pastry makes it a little different and a little more special. If you make it, I’d knock back the amount of stock by a cup, maybe cup and a half. It made a TON of filling and took quote a bit of time to thicken up. I had enough for all of the pastry shells plus to fill a pot pie!#$@#&! But, I wasn’t complaining.
I can’t remember which cookbook it came from, I want to say 30 Minute Meals 2, but don’t quote me on that. Either way I googled the recipe name and it was in her magazine.
http://www.rachaelraymag.com/recipes/30-minute-meals/chicken–la-queen/article.html
Geez, do I win for longest comment ever? I should’ve blogged on the recipe rather than post a picture only, lol.
those biscuits are one of my guilty pleasures. i love peeling them apart layer by layer. 🙂
The dishes that aren’t “anything special” are always the best! Looks delicious!
Your chicken looks totally yummy! I love those silly pillsbury bisquits. I even love the pop when the tube breaks!
I have a Pillsbury cookbook that has some surprisingly great stuff too. It was my first cookbook ever, so even though I’ve progressed a lot since I first used it, a lot of recipes from there have become staples.
Looks so great…be sure to hop over and check out my recipe contest
http://dabookrecipe.blogspot.com/2008/03/march-contest-all-about-recipes.html
I just love chicken
This looks like a family favorite dish. I stopped buying the Pillsbury cookbooks when all the recipes called for pre-packaged ingredients.
Comfort food- oh I am SO there today! Thanks for a great idea.
cheers,
Gabi
I love Chicken a la King. this will be a great one to make for a luncheon.
That does sound both easy and tasty.
I’d eat that. It looks comforting. Didn’t they make this on Top Chef? This season or last.
Oh yummm! What a comforting meal!
Ohhh, I use to make something like this. I would except add the biscuits on top of the chicken when it’s almost done cooking in the oven. So good :]
This is great comfort food to me. When I need comfort, I need it quick! I love it!
Deb, this is a delicious recipe. I think that some simple recipes are very worth blogging about – I get emails all the time from people who did not know how to boil water and they tell me they started cooking by using my simpler recipes are a guide.
Keep them coming, sweetie!
You know I think recipes like this are totally blog worthy, most of us aren’t entertaining every night & really need ideas for normal days
Looks and sounds great to me! This is probably the same reason there is a lot more baking and a lot less cooking on my blog too. The food hasn’t been all that exciting this winter. Soon…
Anyway I’m sure I’ll be making this soon. Thanks for sharing!
Oh wow what a great chicken dish Deborah!! Just love your photo of this dish.
Such pure comfort food to eat – yum!
Rosie x
We used to have this all the time growing up. I think it’s about time to introduce it to my kids.
So i realize this post was like a year ago.. but i had this UNBELIEVABLE craving for chicken and dumplings last night. (Even though i’ve never made chicken and dumplings..) BUT.. all i had for veggies was a can of peas! (I know.. horrible cook..) So my mind flashed back to this picture with peas. I made this dish (with a little more sauce) Found a recipe for Dumplings and dropped them ontop. 10 minutes later this was the most delicious dinner we’d had in MONTHS! It totally hit the spot. And the dumplings we’re not hard (1 cup flour, 1/2 tbsp of baking powder, 1 tsp of salt, 1/2 cup of milk 2 tbsp butter – warm the butter and milk, mix into the dry ingredients until smooth and slightly runny. (i added a bit more liquid) drop golf ball sized balls about 2 inches apart cover simmer about 10-15 minutes) Pretty much just as easy as the refridgerator kind.. and SOOO good!
Thanks for posting this and making a yummmy dinner! 🙂
I can’t wait to make this–any staple of yours has got to be rockin’ awesome!