Chicken a la King

Whenever I go to Costco, I love to pick up a rotisserie chicken for dinner. We always have left over chicken meat waiting to be transformed into a yummy meal the following night. This dish was also inspired by my Grandma Forshee who loved to make Chicken a la king when a guest would stop by. Although Grams always served her Chicken a la king on a piece of toasted white bread, I prefer using freshly baked reduced fat Pilsbury biscuits. This is an easy and quick version of chicken pot pie without all the guilt from the pastry crusts. (You can also slow cook this meal by using 2 raw chicken breasts cubed. After sauteing onions and celery, adding flour and whisking in chicken broth and sour cream, place all ingredients and chicken in crock pot on low for 5 hours. Bake biscuits right before serving. )

1-2 c Chicken (cooked and shredded or cubed)
1 small bag frozen mixed vegetables with green beans, corn, carrots and peas
2 T butter
1 t garlic
1/4 c onions
2 stalks celery (chopped)
2 T flour
3/4 c chicken broth
1/4 c sour cream
1/2 t pepper
salt to taste
pinch of cayenne pepper
1/4 t dried sage
Large and fluffy refrigerator biscuits

In a saucepan, saute onions and celery in butter and garlic. Add 2 T flour. Cook flour for 2 minutes. Whisk in chicken broth. Stir in sour cream, salt, pepper, sage and cayenne. Gently fold in frozen vegetables and chicken. Cook on medium/ medium low for 15 minutes. Bake biscuits as directed on package. On a dinner plate, break warm biscuits in half and spoon chicken and vegetable mixture on top of biscuits. *This dish requires no side dishes.