Creamed Chicken and Biscuits
For an extraordinary dish of comfort food, perfect for Spring, try Creamed Chicken and Biscuits. Superb flavor and low cost makes this wonderful for family meals. Simply heartwarming!
Creamed Chicken and Biscuits
Prep time
Cook time
Total time
We recommend using frozen carrots, corn and peas, not canned as they're too mushy. Frozen vegetables hold their shape well. You may use pre-made biscuits or make your own.
Author: Epicurus.com Kitchens
Recipe type: Main Course
Cuisine: American
Serves: 4
Ingredients
- 8 biscuits
- 1 pound chicken breast meat (boneless, skinless)
- 6 button or Cremini mushrooms
- 6 Shiitake mushrooms, or other wild mushrooms
- 2 Tablespoons butter
- 2 Tablespoons red bell pepper (finely chopped)
- 2 Tablespoons green bell pepper (finely chopped)
- 1/2 Cup (2 ounces) carrots, cooked, crinkle cut
- 1 Cup corn niblets, cooked, drained
- 1/2 Cup peas, cooked, drained
- 1 1/2 Cups heavy cream
- salt
- freshly ground pepper
Instructions
- Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken.
- Cut the chicken into 1/2-inch-wide strips. Slice the mushrooms, and if you are using shiitakes, discard the stems. Heat the butter in a skillet; when it stops foaming, add the chicken and mushrooms and saute over moderate heat for 4 minutes. Add the peppers and cook, stirring, over high heat for 1 more minute.
- Pour the cream into the skillet, adding the carrots, peas and corn, and cook until it has reduced and thickened, about 5 minutes. Season with salt and pepper.
- To serve, split warm biscuits and divide the bottoms between 4 plates. Cover the bottoms with the creamed chicken. Place the top halves over the filling and serve.
