Chicken a la King with 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
- Chicken a la King:
- 1 1/2 pounds boneless, skinless chicken breasts, cubed
- 4 cups water, plus more as needed
- 6 tablespoons margarine or butter, melted
- 3 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 4 cups water
- 4 chicken bouillon cubes
- 1 cup milk
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 4 ounces frozen peas
Preheat the oven 450 degrees F.
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.
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.
In a medium-sized pot, add the chicken pieces and enough water to cover. Boil over high heat until the chicken is cooked through, then remove them from the water to a plate.
In a large pot, over medium heat, add the melted margarine or butter along with the celery, carrots, onions, green peppers, poultry seasoning, and black pepper. Saute until the vegetables become soft. Add the flour and stir continuously to prepare a roux.
To a large saucepan, add the 4 cups water and the bouillon cubes. Bring to a boil over medium heat. Once the mixture comes to a boil, turn off the heat. Add the vegetable mixture and stir to combine. In another saucepan over low heat, add the milk and condensed cream of mushroom soup and simmer until heated through. Add the milk mixture, the frozen peas and the chicken to the vegetable mixture and simmer for about 5 minutes.
Chef's Note: If the sauce is too thick, add a little milk to thin. Arrange the biscuits on serving plates, then spoon the chicken mixture over the biscuits and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Barry Keller, head chef at Earls Drive Inn in Chaffee, NY