Creamed Chicken and Biscuits
Cuisine: American
Author: Kitchens
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
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.
  • 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
  1. Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken.
  2. 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.
  3. 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.
  4. 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.
Recipe by Recipes at