Grands!® Biscuits À La King

Bring back the old-fashioned pleasure of chicken-and-biscuit suppers, with a creamy sauce enlivened by vegetables. MORE+ LESS-

By Pillsbury Kitchens

September 23, 2008

(16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits

1/4

cup margarine or butter

1/4

cup coarsely chopped green bell pepper

1/4

cup sliced celery

tablespoons all-purpose flour

1/2

teaspoon chicken-flavor instant bouillon

1/8

teaspoon dried thyme leaves

1 1/2

cups milk

1 1/2

cups cubed cooked chicken

1/2

cup frozen sweet peas, thawed

(4-oz.) can mushroom pieces and stems, drained

(2-oz.) jar pimientos, drained

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1

Heat oven to 375°F. Bake biscuits as directed on can.*
2

Meanwhile, melt margarine in large skillet over medium-high heat. Add bell pepper and celery; cook and stir 1 minute. Add flour, bouillon and thyme; cook and stir until mixture is smooth and bubbly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Stir in chicken, peas, mushrooms and pimientos. Cook until thoroughly heated.
3

To serve, split warm biscuits; place bottom half of biscuit on each plate. Spoon hot chicken mixture over each. Top with remaining biscuit halves.