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Chicken a la king in a biscuit bowl

Chicken a la King with Biscuit Bowls

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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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 8

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.
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