4 cups poached boneless chicken breasts cut into 1-inch cubes
3 tablespoons unsalted butter
2 tablespoon extra virgin olive oil
1/2 cup dry sherry or dry white wine
1 cup sliced shitake, portabella, oyster, button or mushrooms of your choice
4 cups chicken broth fresh or canned
2 cups half and half
1 cup diced onions or shallots
2 ozs. chopped pimentos
1/2 cup thinly sliced red bell pepper (optional)
1 cup frozen peas, thawed
5 tablespoons all-purpose flour
1 bay leaf
2 tablespoons fresh chopped parsley for garnish
1/4 teaspoon fresh ground black pepper corns (Tellicherry) to taste
1 teaspoon Kosher or sea salt (to taste)
Sprinkling of Wild Bill's Meat Rub (my standard house seasoning)
Pillsbury brand biscuits "Grands", crepes or biscuits of your choice

Prepare biscuits according to directions on package and bake until golden brown.  Remove from oven and allow to cool.

In a large saucepan over medium heat, add 4 cups chicken broth, 1/2 cup dry sherry or dry white wine, 1 bay leaf and bring to a boil. Add chicken breasts reducing heat to low and simmer with pan covered for about 12 minutes; remove from heat and allow chicken to cool before cutting into 1 inch cubes or smaller.  Discard bay leaf and reserve the broth mixture.

In a large skillet over medium heat add 3 tablespoons unsalted butter, 2 tablespoons extra virgin olive oil and sauté shallots and/or onions, red bell pepper (optional) and mushrooms about 5 minutes until softened.  Season with salt, black pepper and Wild Bill's Meat Rub to taste.  Add 5 tablespoons of all-purpose flour mixing thoroughly until flour is totally absorbed about 1 minute.

Add 2 cups of reserved chicken broth and sherry mixture and 2 cups of half and half to the onion mushroom mixture and cook until desired thickness about 10 minutes.  Add peas, pimento and chicken cubes to the mixture and simmer an additional minute or two until chicken, peas and pimento are heated.  Adjust salt and pepper as needed.

To serve, slice 2 biscuits in half and place cut side down and spoon mixture heavily over the biscuits.  Place top back on each biscuit and garnish with the chopped parsley.  You can also serve the Chicken a la King over mashed potatoes, noodles, toast, puff pastry shells and/or rice.

This is a fairly generic recipe and covers the "gamut" for Chicken a la King.  Chicken a la King is not far from Chicken Pot Pie.  If desired, you can use any left over chicken or turkey. 

YIELD: 4 servings.

Click on thumbnail sequence pixs for a larger view:

I left out the frozen peas in the ingredients pix, my bad!  This is an easy 30 minute meal.

Web posted by Bill aka Mickey Porter 07-16-12.

LEAVING ON A SPIRITUAL NOTE