Food Network
Home> Recipes> Breakfast>
Chicken a la King with Buttermilk Biscuits Recipe

Chicken a la King with Buttermilk Biscuits

Recipe courtesy Barry Keller, head chef at Earls Drive Inn in Chaffee, NY

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 16

Showing 1-10 of 16

Sort by:

Newest

  • on May 01, 2013

    Flag

    Really easy & tasty. You only need 1/2 cup flour, 1 cup is way too much. And I use refrigerated biscuits. Turned out wonderful. Give it a try.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 15, 2013

    Flag

    I followed the recipe (for the chicken exactly as written and at the finish immediately discovered that it was way way WAY too thick! I added a cup of chicken stock to little effect, and added another cup of milk. That did the trick. I did not go with biscuits, choosing to go with egg noodles instead. The chicken was nice and tender, but overall I was not blown away by the flavor. Just a tad on the bland side, but that's not a bad thing if you're feeding children with tastes as finicky as cats. They loved it. It was no better than a mild version of chicken pot pie filling, but since my kids love it I will make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 02, 2013

    Flag

    I add a few things like green beans and dry sherry very tasty I did have to add more chicken broth

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 11, 2012

    Flag

    The family loved this dinner. The biscuits were so soft and tasty. My husband said they made the dish. It's a nice big batch so I froze half for a busy night. When I make the biscuits again for the leftovers I will double the recipe. Also the next time I make it I will use the water I poached the chicken in instead of just water.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 04, 2012

    Flag

    I'm not sure why the recipe calls for water and bouillon cubes. If you watch the episode, the chef uses chicken broth to poach the chicken and then uses the enriched poaching broth for the recipe. Also, note that the recipe makes 12 servings. I cut the recipe in half and served it with white rice and biscuits on the side. I like to savor my biscuits with butter and sometimes strawberry jam...yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 21, 2011

    Flag

    This is a very tasty meal. As for those who are whining about all the MSG and Margarine and bla bla bla. Just DON'T make the recipe and please don't get on the websit whining about all the ingrediants. Make your own Cream of Mushroom soup. Get real. Most people don't have the time or the desire to do such a thing.
    The biscuit recipe does not call for margarine, it calls for Butter. Read the recipe accurately. There is a world of difference in margarine and butter.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 08, 2011

    Flag

    when i poached the chicken breast i added a bit of frsh thyme and rosemary and after words used the liquid from that and made a huge difference. Instead of buiscuts i did served them in puff pastry towers and it was delious and made more than 12 portions i think i had enough to make the rest into chicken pot pie and have to see how that tastes next.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 04, 2011

    Flag

    My family loved this recipe. I used chicken stock instead of the cubes....makes a big difference in taste. This recipe is a keeper!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 30, 2011

    Flag

    What ever you do DO NOT use bouillon cubes or condensed mushroom soup. Both are god awful; use chicken stock instead of the bouillon cubes and make your own mushroom soup with fresh mushrooms. Just by changing these two steps you will add a ton more flavor with out the stratospheric sodium content and I do mean stratospheric! Each cube packs in a whooping 800mg of sodium or do the math: 3200 mg of sodium and each cube has mono-sodium glutamate listed as the sixth ingredient.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 20, 2011

    Flag

    Biscuits: Used my family recipe so I can't review those.

    Chicken (3 stars: I thought it was a bit bland. I've never had Chicken a la King though so maybe it's supposed to be? This made a big pot. There are only 3 of us. I like the idea of thickening the leftovers a bit and using for a pot pie, or two.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.