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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.
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Chili Crisp Breakfast Sandwich

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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Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *


Chili Crisp Breakfast Sandwich

Author Mark & Fey
Print Pin
Keyword biscuits, Ninja, Sandwiches
Cook Time 20 minutes
Servings 8

Ingredients

  • 1 16 ounce tube Pillsbury Grands! Flaky Layers Biscuits, Sweet Hawaiian, 8 biscuits
  • 1 12 ounce can SPAM Classic Canned Meat, cut into 8 slices
  • 3 tablespoons chili crisp we like The Little Goat Brand
  • 8 large eggs
  • Sriracha mayo
  • Baby arugula

Instructions

  • Set your oven or grill to 350 degrees, We use our Ninja Woodfire Outdoor Grill to not only bake but also griddle our Spam and fry our eggs. Bake the biscuits until golden brown and set aside.
  • Heat a large skillet (or just be geniuses like us and get a Ninja Woodfire Outdoor Grill) and griddle the Spam for 2 to 3 minutes per side or until golden. Remove from the skillet. Working in batches, heat up a small amount of chili crunch in the pan, about a teaspoon per egg. Add an egg to each chili crunch puddle and cook the eggs to your liking.
  • To build the sandwiches, split the biscuits and squeeze on some Sriracha mayo, add a Spam slice, a fried egg, top with arugula, more mayo and the other biscuit half.