Biscuits:
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, chilled
3/4 cup buttermilk
Chicken a la King:
1 1/2 pounds boneless, skinless chicken breasts, cubed
4 cups water, plus more as needed
6 tablespoons margarine or butter, melted
3 stalks celery, chopped
3 carrots, peeled and chopped
1/2 onion, chopped
1/2 green pepper, chopped
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 cup all-purpose flour
4 cups water
4 chicken bouillon cubes
1 cup milk
1 can condensed cream of
mushroom soup
4 ounces frozen peas
Preparation
Biscuits:
Preheat the oven 450 degrees F. Combine dry ingredients in a large bowl and stir. Cut the cold butter into chunks and cut it into the flour until the dough resembles coarse crumbs. Add the buttermilk and mix until combined. Turn the dough onto a floured board and gently roll it out until it's about 1/2-inch thick. Using a round cutter cut the dough into 12 biscuits and arrange them on a cookie sheet.
Bake until the biscuits are golden brown, about 10 to 12 minutes.
Chicken:
In a medium-sized pot, add the chicken pieces and enough water to cover. Boil over high heat until the chicken is cooked, and then remove them from the water to a plate. In a large pot, over medium heat, add the melted margarine or butter along with the celery, poultry seasoning, onions, green peppers, carrots and black pepper. Sauté until the vegetables become soft. Add the flour and stir continuously to prepare a roux.
To a large saucepan, add the bouillon cubes and 4 cups water. Boil over medium heat. and once the mixture comes to a boil, turn off the heat. Add the vegetable mixture and stir to combine. In another saucepan over low heat, add the milk and condensed cream of mushroom soup and simmer until heated through. Add the milk mixture, the frozen peas and the chicken to the vegetable mixture and simmer for about 5 minutes.
