Chicken a la King
Chicken a la King is an easy weeknight meal that comes together in under 30 minutes. It is a great way to use leftover chicken or a rotisserie chicken from the store. The creamy mixture full of mushrooms peas or green pepper, and onion over fluffy biscuits is a satisfying meal everyone will love.
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.