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Old 12-04-2007, 08:20 AM   #11
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It must be a northern thing, very easy meal and delicious. I make it a lot during winter,where some people make a lot of chili (half the family does not like) I make Chic-N-Biscuits. You can put anything in the gravy you want. If you try it I'm sure you'll love it.
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Old 12-04-2007, 08:25 AM   #12
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Miss Mikki...and others...

Do you make a traditional chicken pot pie type gravy, light in color, or is it a darker brown gravy...I know I will love it. A "southerner" will eat anything on top of a biscuit! Or cornbread!
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Old 12-04-2007, 09:43 AM   #13
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I make traditional chicken gravy light in color,never tried it with brown gravy. I mught just have to try it when I make it tomarrow.
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Old 12-04-2007, 09:54 AM   #14
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Hi, Pacanis. No, chicken a la king doesn't have peas, although I guess you could add them. I use Betty Crocker's recipe for this, which includes green pepper, mushrooms, and pimentos (I add fresh red peppers). Here it is: Chicken la King from Betty Crocker (includes a photo) It makes a wonderful rich gravy (it's not brown, though, it's kind of tan). I serve it over mashed potatoes, toast, or rice, depending on what I have or how much work I want to do
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Old 12-04-2007, 10:00 AM   #15
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Quote:
Originally Posted by mikki View Post
I make traditional chicken gravy light in color,never tried it with brown gravy. I mught just have to try it when I make it tomarrow.
Taditional chicken gravy here, gravy made after frying chicken, using a little of the oil, and all of the browned bits left in the pan, with addtional flour added and browned, (roux) is the norm, and is brown or darker in color depending on the shade of the roux. However, I don't believe that is the type or color you and Pacanis are refering too. If I made a basic Chicken pot pie type filling, wouldn't that be closer to what is traditional/normal for you, and in your area for chicken and biscuits? I just want to make sure, as best I can to duplicate the dish the way it is done in your area.

Enjoy!
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Old 12-04-2007, 10:30 AM   #16
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Like mikki said, the gravy should be kind of a pale color. Like a beige or tan. I posted a pic around here somewhere of what mine came out looking like, which looks pretty much like a restaurant's version. After the solid ingredients were finished cooking I added some butter, melted it, then sprinkled some flour on it, maybe 1 little over 1/8c. Then when that was all good, I added my chicken broth and milk (whole). I used one of those small boxes of chicken broth (16oz?) and not quite as much milk..... how's that for precise measurements . It definitely did not have that yellowish look like you get when using cream of chicken soup, which a lot of quick recipes call for. It should be about the consistancy of a beef stew's gravy, thicker than soup, but runny enough to absorb into the biscuits.
Just need to work on the seasoning now
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Old 12-04-2007, 10:34 AM   #17
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I sometimes make chicken pot pie using biscuits on top instead of a crust. I don't use a recipe, but here's a basic guide.

Chicken Biscuit Pie

2-3 cups cooked chicken, cut in bite-sized pieces
1 cup potatoes, peeled and cut into small cubes
2 carrots, peeled and sliced diagonally
1/2 cup diced onion, more or less as you like
1 cup chopped celery
1 small jar pimentos, drained (opt)
1 can cut green beans, drained OR 1 can mixed vegetables (Veg-all)
2 cups+ chicken broth (you will need to open two cans)
2 tbls butter
2 tbls flour
S&P
chopped parsley, preferably fresh
one can Pillsbury's Grand Biscuits, or homemade ones

Put carrots, onions and celery in a small bowl, add a little chicken broth, cover loosely, and microwave until vegetables are crisp-tender. Or, put them in a saute pan with the broth, cover, and braise instead. If the potatoes are hard, add them about half way through. This step is usually not needed.

In a large sauce pan, melt the 2 tbls butter, mix in the flour, then stir in 2 cups of chicken broth, or half chicken broth and half milk, and cook on medium heat, stirring, until the sauce is thickened. Mix in vegetables and chicken, and season to taste with S&P and parsley.

Turn mixture into a casserole dish, cover, and bake in 350 degree oven for 30 minutes, or until it's bubbling hot. Remove from oven, top with biscuits, and return it to oven and cook, uncovered, until biscuits are browned and cooked through.

*It's important for the mixture to be hot before you put the biscuits on top, or they will be soggy on the bottom.

This is a great one dish meal, and a good way to use up leftover chicken or turkey. It's also good with ham chunks.
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Old 12-04-2007, 10:35 AM   #18
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Here it is

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Old 12-04-2007, 10:38 AM   #19
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What a neat idea cooking it in the oven and putting your biscuits right on top.
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Old 12-04-2007, 10:59 AM   #20
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Quote:
Originally Posted by Constance
I sometimes make chicken pot pie using biscuits on top instead of a crust
.

I've done that as well Miss Connie. I was thinking that what Pacanis and Miss Mikki were describing was an Upside Down version of what I had done with the biscuits as a crust for Chicken Pot Pie. No matter, I am going to make it their way, (Saturday?) Thanks for posting your recipe.

Pacanis..Thanks for posting the picture. It looks good! I don't see alot of veggies however. Does the dish not have veggeis? Or is it supposed to be just a nice gravy and chicken served over biscuits? The color and consistency is what I had thought.
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