Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

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Nutrition Facts

510.9 calories; protein 23.9g 48% DV; carbohydrates 14.5g 5% DV; fat 40.7g 63% DV; cholesterol 146.5mg 49% DV; sodium 449.3mg 18% DV. Full Nutrition

Reviews (179)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2007
Ahh comfort food! This is a wonderful chicken and biscuits recipe. I love that it doesn't call for cans of prepared soup it's all homemade but still very easy. Changes I made: half and half instead of cream. No garlic no almonds. Used peas/carrots combo instead of plain peas. I used all the salt and pepper called for and even added a little extra salt. Served over baking powder biscuits from the freezer section. YUMMMY. Thanks I love it! Read More
(66)

Most helpful critical review

Rating: 3 stars
11/14/2012
I know exactly what is missing here... you need to sautee an onion to start with here, then add the flour to the butter, and the broth. I also halved the broth (and the flour) for a better ratio of gravy to chicken. Read More
(9)
215 Ratings
  • 5 star values: 132
  • 4 star values: 61
  • 3 star values: 17
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
01/28/2007
Ahh comfort food! This is a wonderful chicken and biscuits recipe. I love that it doesn't call for cans of prepared soup it's all homemade but still very easy. Changes I made: half and half instead of cream. No garlic no almonds. Used peas/carrots combo instead of plain peas. I used all the salt and pepper called for and even added a little extra salt. Served over baking powder biscuits from the freezer section. YUMMMY. Thanks I love it! Read More
(66)
Rating: 4 stars
03/16/2004
This was very good on a cold blustery day. To cut calories I used 2% milk instead of cream. Delicious! The only thing I would change about this recipe is that next time I will add some carrots and celery. Read More
(49)
Rating: 4 stars
12/15/2002
This was a good recipie but it needed a little more. I doubled the amount of seasonings and added some chicken boullion. This made it a lot more flavorful. I would also recommend increasing the amount of liquids. Just taste it and add more seasonings if you need it. Really good! Read More
(39)
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Rating: 4 stars
02/10/2008
I've made this twice both times using shredded chicken instead of cubed (to shred boil chicken breast for 20 minutes then use two fork to shred). The 2nd time I made this I doubled the garlic powder salt and pepper which greately improved this recipe. Read More
(22)
Rating: 5 stars
01/08/2007
This was very good and sinfully rich! I simmered chicken breasts with some vegetables and seasoning and used the broth instead of canned. Even though I love almonds, I left them out. Easy dish to put together but not one I can, in good conscience, eat all the time because of the heavy cream. I may try using milk as others have suggested or maybe even half cream and half milk to help with the calories. However, if you're looking for comfort food, this dish definitely fits the bill. Read More
(20)
Rating: 5 stars
10/29/2005
Great basic recipe that allows for lots of substitutions depending on what you happen to have on hand. Husband really REALLY dislikes peas...but he ate 'em! We'll have this again using broccoli or asparagus instead. Also this recipe makes a lot for our small family. Served this last night over buttermilk drop biscuits we're having the leftovers tonight over rice. Thanks for submitting Sara! Read More
(18)
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Rating: 5 stars
01/11/2004
This was very good. Taste very close to the chicken and biscuit recipe at my favorite restaurant. I did cut way back on the amount of butter though only used 2 T. and only 1/2 t. of Lawry's seasoned salt instead of 1 t. salt. Also I used half milk and half cream. Still VERY good! Read More
(11)
Rating: 4 stars
01/29/2008
Debatable on the Four or Five Star rating due to it just pleases EVERYONE in our circle. I don't use nearly that much broth and use 2% milk. The sauce needs a bit of jazzing up (More garlic add in basil parsley cayenne - whatever you like). I never add the peas or almonds out of preference. Read More
(10)
Rating: 3 stars
11/14/2012
I know exactly what is missing here... you need to sautee an onion to start with here, then add the flour to the butter, and the broth. I also halved the broth (and the flour) for a better ratio of gravy to chicken. Read More
(9)