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Chicken a la Queen
Chicken a la Queen
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Transform a rotisserie chicken into a delightful dish with asparagus, bell peppers, and mushrooms in a luscious white wine cream sauce, perfect over flaky biscuits or pastry shells.
Ingredients:
  • 1 (10 ounce) can large refrigerated flaky biscuits
  • 1 (3 pound) rotisserie-roasted chicken
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 cup shredded carrots
  • 1 cup fresh mushrooms
  • salt and ground black pepper to taste
  • 0.5 red bell pepper, sliced into thin strips
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 0.5 cup white wine
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 0.5 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 cup frozen petite peas, thawed
  • 1 tablespoon chopped fresh tarragon
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then snug the biscuits 1 to 2 inches apart on an ungreased baking sheet.
  • Bake the biscuits in the preheated oven until they turn golden brown, about 13 to 17 minutes. Allow them to cool, then set aside. Cut the rotisserie chicken meat into bite-size pieces and set aside.
  • In a skillet over medium heat, heat olive oil. Add onion, carrots, mushrooms, salt, and black pepper. Sauté until onion softens, carrots are tender, and mushrooms release their liquid, about 7 minutes. Mix in red bell pepper and cook for an additional 2 minutes. Set aside off heat.
  • In a saucepan over medium heat, melt the butter. Stir in the flour to create a thick paste. Cook and whisk constantly until the flour aroma disappears, about 5 minutes. Pour in the white wine, raise the heat to medium-high, and simmer for 1 minute. Add the chicken broth and whipping cream, and bring to a boil. Lower the heat, mix in the shredded chicken, and simmer for 7 minutes.
  • Combine the chicken mixture with the vegetables in the skillet over medium heat. Add the asparagus and cook until tender, around 4 minutes. Mix in the peas and tarragon until well combined.
  • Place a fluffy biscuit on each plate and generously ladle the flavorful chicken mixture over them.

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