Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.
In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.
Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.
Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.
Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.
Recipe courtesy of Rachael Ray