Skillet Chicken a la King Over Buttermilk Biscuits

by HomeCooking
Prep: 10m
Cook: 20m
poultry
Skillet Chicken a la King Over Buttermilk Biscuits - Image

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Ingredients
Servings:8
8buttermilk biscuits
1tbspolive oil
8ozmushrooms
1/4cupbutter
1/3cupall-purpose flour
1 1/2cupchicken broth
1 1/4cupmilk
12ozcooked chicken
1cupfrozen peas
2ozdiced pimientos
salt
black pepper
Nutrition Facts

Per serving

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Instructions
  1. 1

    Get the biscuits going

    Bake your biscuits so they come out of the oven right about when the gravy is ready. Homemade buttermilk biscuits are worth it here, but the big flaky refrigerated ones do the job on a busy night.

  1. 2

    Brown the mushrooms

    Slice the mushrooms. Heat the olive oil in a large skillet over medium heat, add the mushrooms, and cook until softened and browned. Move them to a plate and wipe the skillet clean.

  2. 3

    Start the roux

    Set the skillet back over medium-low heat and melt the butter. Stir in the flour and cook about 1 minute — that quick cook is what takes the raw flour taste out.

  3. 4

    Build the gravy

    Slowly pour in the chicken broth and milk, whisking the whole time so it stays smooth. Keep cooking until the mixture comes to a boil and thickens up.

  4. 5

    Fold everything in

    Drain the pimientos. Stir the cooked chicken, peas, mushrooms, and pimientos into the gravy. Season with salt and pepper to taste, then simmer 5 to 10 minutes until everything is heated through.

  5. 6

    Serve it up

    Split the warm biscuits in half, lay them open on the plates, and spoon the hot chicken gravy right over the top.

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Skillet Chicken a la King Over Buttermilk Biscuits

Created by: HomeCooking

Prep Time: 10m
Cook Time: 20m
Servings: 8

Ingredients

  • 8 buttermilk biscuits
  • 1 tbsp olive oil
  • 8 oz mushrooms
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cup chicken broth
  • 1 1/4 cup milk
  • 12 oz cooked chicken
  • 1 cup frozen peas
  • 2 oz diced pimientos
  • salt
  • black pepper

Instructions

  1. Get the biscuits goingBake your biscuits so they come out of the oven right about when the gravy is ready. Homemade buttermilk biscuits are worth it here, but the big flaky refrigerated ones do the job on a busy night.
  2. Brown the mushroomsSlice the mushrooms. Heat the olive oil in a large skillet over medium heat, add the mushrooms, and cook until softened and browned. Move them to a plate and wipe the skillet clean.
  3. Start the rouxSet the skillet back over medium-low heat and melt the butter. Stir in the flour and cook about 1 minute — that quick cook is what takes the raw flour taste out.
  4. Build the gravySlowly pour in the chicken broth and milk, whisking the whole time so it stays smooth. Keep cooking until the mixture comes to a boil and thickens up.
  5. Fold everything inDrain the pimientos. Stir the cooked chicken, peas, mushrooms, and pimientos into the gravy. Season with salt and pepper to taste, then simmer 5 to 10 minutes until everything is heated through.
  6. Serve it upSplit the warm biscuits in half, lay them open on the plates, and spoon the hot chicken gravy right over the top.

Notes & Tips

This is one of those old church-supper dishes that got a bad name from cafeteria trays, and that's a shame, because made from scratch it's wonderful. The trick is that you're not making a cream sauce — you're making a proper gravy with chicken broth doing the flavor work and milk doing the creamy work. Half and half of each, roughly, and it comes out rich without being heavy. Rotisserie chicken makes this a 30-minute weeknight dinner, and I keep a bag of shredded chicken in the freezer just for nights like this. The pimientos aren't optional in my kitchen — they're mild and sweet and they're what makes it look like Chicken a la King instead of just chicken gravy. Biscuits are how I've always had it, but egg noodles, rice, or mashed potatoes will all catch that gravy just fine. Season at the end, not the beginning. Bland gravy is the only way to ruin this.