Chicken A La King with Black Pepper Biscuits
Oct 21, 2013 01:58PM ● Published by Cate Reynolds
5 Tbsp. butter
1/2 yellow onion, diced
7 Tbsp. flour
2 cups milk
2 1/2 cups chopped chicken breast
salt and pepper to taste
1 cup all-purpose flour
1 cup white whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. black pepper
6 Tbsp. cold butter, cut into cubes
3/4 cup buttermilk
Begin with the biscuits. Preheat the oven to 450 degrees. Combine flour, baking powder, black pepper and baking soda in the bowl of a food processor (alternately, you could just use a bowl and mix well). Pulse 2 or 3 times to combine. Add in the butter then pulse until the mixture resembles coarse crumbs. With the processor on low, pour the buttermilk into the mixture in a stream until it just comes together. Place the dough on a lightly-floured surface. Pat it down until it is 3/4 inch thick. Use a biscuit cutter and cut out biscuits until you have only scraps remaining. Combine the scraps and cut the remaining into more biscuits. Place the biscuits on a parchment lined baking sheet and bake for 15 minutes until golden.
To prepare the chicken, melt butter in a skillet over medium high. Add in onion and sauté until softened. Add in flour and whisk well, ensuring that the flour is completely combined. Slowly add in the milk, 1/2 cup at a time. Whisk thoroughly. A very thick, white sauce will form. Once you’ve added all the milk, add in the chicken. Stir well to combine and season with salt and pepper.
To assemble, place a heaping spoonful of chicken on top of a sliced biscuit. Place the biscuit lid on top.
Serves 4 to 6