This is definitely a comfort food for me especially served over my homemade biscuits. This recipe is easily altered into a Keto recipe by using the alternative Ingredients noted in the ingredients list. Either way, this one will soothe your soul.
Ingredients
Biscuits: Any kind of biscuit works for this recipe (Keto almond flour biscuits, homemade southern biscuits, canned biscuits)
4 Tbsp. butter
1 onion, chopped
1 celery rib, diced
1 package sliced mushrooms
1/4 cup Carbquik or another type of flour
1 Tbsp. chicken bouillon (I used Better Than Bouillon)
1 cup water
1 Tbsp. cornstarch
1 cup milk
1 cup green peas or green bell pepper (use green pepper if making this recipe Keto)
1-1/2 cups shredded chicken
Salt and pepper to taste
Instructions
Bake the biscuits. You can use any kind of biscuit. I can make this recipe Keto by baking almond flour biscuits, but on this day, I used my Southern Biscuit recipe as it was a cheat day that I look forward to once a month.
In a skillet, melt the butter and saute the celery, onion and mushroom until soft.
Sprinkle the Carbquik over the vegetables. Stir until a roux forms. Add the chicken bouillon and water. Stir until the bouillon is melted and incorporated.
In a separate bowl, whisk together the cornstarch and milk. Pour into the skillet with the broth mixture and stir until thick.
Add the peas if using or the green bell pepper if making the Keto version of this recipe and stir. Cook and stir for a couple of minutes.
Add the shredded chicken and stir until heated through. Sprinkle with salt and pepper to taste and stir until is seasoned.
Cut the biscuits in half. Spoon the chicken mixture over the biscuits and serve.
Chicken a la King is definitely Fall comfort food!
Chicken a la King
Equipment
- 1 baking sheet for baking the biscuits
- 1 knife for chopping
- 1 large spoon for stirring
- 1 skillet
- 1 measuring cup
- Measuring spoons
Ingredients
- Biscuits: Any kind of biscuit works for this recipe (Keto almond flour biscuits, homemade southern biscuits, canned biscuits)
- 1 Tbsp. butter
- 1 onion, chopped
- 1 celery rib, diced
- 1 pkg. sliced mushrooms
- 1/4 cup Carbquik or another type of flour
- 1 Tbsp. chicken bouillon (I used Better Than Bouillon
- 1 cup water
- 1 Tbsp. cornstarch
- 1 cup milk
- 1 cup green peas or green bell pepper (use green pepper if making this recipe Keto)
- 1-1/2 cups 1-1/2 cups shredded chicken
- Salt and pepper to taste
Instructions
- Bake the biscuits. You can use any kind of biscuit.
- In a skillet, melt the butter and saute the celery, onion and mushroom until soft.
- Sprinkle the Carbquik over the vegetables. Stir until a roux forms.
- Add the chicken bouillon and water. Stir until the bouillon is melted and incorporated.
- In a separate bowl, whisk together the cornstarch and milk.Pour into the skillet with the broth mixture and stir until thick.
- Add the peas if using or the green bell pepper if making the Keto version of this recipe and stir. Cook and stir for a couple of minutes.
- Add the shredded chicken and stir until heated through.
- Sprinkle with salt and pepper to taste and stir until is seasoned.
- Cut the biscuits in half. Spoon the chicken mixture over the biscuits and serve.
