Easy Chicken à la King in Biscuit Bowls
Inside: Chunks of tender chicken, green peas, carrots, and mushrooms in a rich, creamy sauce all nestled in a warm, flaky biscuit bowl. A retro comfort classic elevated into a company-ready creation that’s as pretty as it is delicious!
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I hadn’t thought about Chicken a la King since the last time I ate it as a kid back in the seventies. But at some point I ran across a photo of this retro recipe in a bowl made from a biscuit, and I saw this creamed chicken dish in a whole new way.
It’s fast to make. Replacing the noodles with a biscuit puts a homemade comfort food spin on it. And who can resist a meal served in an adorable bread bowl?
Even better? This recipe uses a couple of shortcuts over the original to make it even faster!
Simple Ingredients for Chicken a la King in Biscuit Bowls.
- 4 tbsp. unsalted butter, divided
- 1 pound boneless chicken breast (or chicken thighs)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced fresh mushrooms
- 1 10.75 oz can cream of chicken soup
- 1/2 cup milk
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 teaspoon tarragon or dried basil
- 1 cup shredded sharp cheddar cheese
- 1 14.5 oz can peas and carrots, drained
- 2 oz diced pimentos
- 1 can flaky jumbo biscuits (8 count)
Additional Tools for the Bread Bowls:
- 8 custard cups or small ramekins, approximately 6 oz
- Rolling pin
- Nonstick cooking spray
- Flour
Instructions For Quick Chicken a la King in Biscuit Bowls.
For the Chicken A La King:
1. Melt 2 tablespoons of the butter in a large skillet or Dutch oven over medium heat. Add the chicken and cook on both sides until cooked through. Remove from the pan and cut into bite-sized pieces.
2. Melt the other two tablespoons of butter in the pan and add the onion, celery, and mushrooms. Sautee until soft, about 2-3 minutes.
3. Stir in the cream of chicken soup, milk, tarragon, salt, and pepper and warm over medium low for 3-4 minutes, stirring occasionally.
4. Add the cheddar cheese and stir into the sauce mixture until the cheese is melted.
5. Add the cooked chicken pieces, peas and carrots, and diced pimentos. Mix until combined. Let cook over low heat until heated through, about 10 minutes.
For the Biscuit Bowls:
1. Preheat the oven to 350 degrees.
2. Sprinkle flour onto a clean surface, then dip both sides of each biscuit into it to cover the tops and bottoms lightly to prevent sticking to the rolling pin.
3. Roll the biscuits into a flat circle approximately five inches in diameter.
4. Place a custard cup or ramekin for each biscuit bottom side up on a baking sheet, and spray with a nonstick cooking spray.
5. Lay the biscuit circles over the top of the prepared containers and mold it to the outside (it’s okay if it doesn’t reach the bottom).
6. Bake 12-14 minutes, remove from the oven, and gently lift the “bowls” off of the containers.
Serving:
Ladle the warm chicken filling into the biscuit bowls and serve immediately. Pair it with a green salad for a complete meal.
FAQ’s for This Chicken a la King Recipe.
Printable Recipe for Creamy Chicken a la King:
Chicken a la King with Biscuit Bowls
Ingredients
- 4 tbsp. unsalted butter, divided
- 1 pound boneless chicken breasts (or chicken thighs)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced fresh mushrooms
- 1 10.75 oz can cream of chicken soup
- 1/2 cup milk
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp tarragon or dried basil
- 1 cup shredded sharp cheddar cheese
- 1 14.5 oz can peas and carrots, drained
- 2 oz diced pimentos
- 1 can flaky jumbo biscuits, 8-count
Additional Tools for the Bread Bowls:
- 8 custard cups or small ramekins (approximately 6 oz)
- Rolling pin
- Nonstick cooking spray
- Flour
Instructions
For the Chicken A La King:
- Cook the chicken: Melt 2 tablespoons of the butter in a large skillet or Dutch oven over medium heat. Add the chicken and cook on both sides until cooked through. Remove from the pan and cut into bite-sized pieces.
- Melt the other two tablespoons of butter in the pan and add the onion, celery, and mushrooms. Sautee until soft, about 2-3 minutes.
- Stir in the cream of chicken soup, milk, tarragon, salt, and pepper, and warm over medium low for 3-4 minutes, stirring occasionally.
- Add the cheddar cheese and stir into the sauce mixture until the cheese is melted.
- Add the cooked chicken pieces, peas and carrots, and diced pimentos. Mix until combined. Let cook over low heat until heated through, about 10 minutes.
For the Biscuit Bowls:
- Preheat the oven to 350 degrees.
- Sprinkle flour onto a clean surface, then dip both sides of each biscuit into it to cover the tops and bottoms lightly to prevent sticking to the rolling pin.
- Roll the biscuits into a flat circle approximately five inches in diameter.
- Place a custard cup or ramekin for each biscuit bottom side up on a baking sheet, and spray with a nonstick cooking spray.
- Lay the biscuit circles over the top of the prepared containers and mold it to the outside (it's okay if it doesn't reach the bottom).
- Bake 12-14 minutes, remove from the oven, and gently lift the "bowls" off of the containers.
Serving:
- Ladle the warm chicken filling into biscuit bowls and serve immediately. Pair it with a green salad for a complete meal.
If you try this old forgotten favorite with the biscuit bowl twist, let us know what you think in the comments!
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