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Chicken a la King

On Flaky Biscuits

Cook Time 40 Minutes

Serves 6

  • 2 pounds bone-in, skin-on chicken thighs
  • Olive oil
  • Kosher salt, for seasoning
  • Black Pepper, for seasoning
  • 1 tablespoon garlic powder
  • 1 (16.3 ounce) tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley, optional for garnishing

Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.

 

Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.

 

Cook the biscuits according to the package directions.

 

In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.

 

Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.

 
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Chicken A LA King On A Flaky Biscuit

Chicken a la King On Flaky Biscuits

Author Mark & Fey
Print Pin
Course Dinner
Keyword biscuits, Chicken, Ninja, Poultry
Cook Time 40 minutes
Servings 6

Ingredients

  • 2 pounds bone-in skin-on chicken thighs
  • Olive oil
  • Kosher salt for seasoning
  • Black Pepper for seasoning
  • 1 tablespoon garlic powder
  • 1 16.3 ounce tube prepared biscuit dough, such as Pilsbury Grands, 8 biscuits
  • 2 stalks celery diced
  • 2 large carrots diced
  • 1 large onion diced
  • 3 tablespoons salted butter
  • 2 cups chicken broth divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Fresh parsley optional for garnishing

Instructions

  • Heat your oven to 425 degrees F to roast the chicken thighs, if you’ve got a rad Ninja Double like we do, you can set the bottom for 400 degrees F for the biscuits and the top to 425 degrees F for the chicken.
  • Coat the chicken thighs in olive oil and season on all sides with salt, pepper, and the garlic powder. Roast the chicken thighs for 25 to 35 minutes or until the chicken in cooked through and easily shredded. Cool while you prepare the biscuits and sauce.
  • Cook the biscuits according to the package directions.
  • In a large skillet over medium high heat, melt the butter and add the celery, carrots, and onion. Season with salt and pepper and cook until tender about 8 minutes. In a small bowl mix together 2 tablespoons of the chicken broth and the flour to make slurry. Add the remaining stock to the veggies and stir in the slurry. Cook the sauce until thickened, about 5 to 8 minutes. Remove from the heat and pour in the cream.
  • Shred the chicken and add to the sauce. To serve, split each biscuit and top with the chicken mixture. Add parsley and season with more salt just before serving.