This may be a “vintage” recipe, famous in tearooms around the country since the 1940s, but we guarantee you and your guests will love it and be glad you’ve brought it back to the present.
Author:Addie Gundry
Prep Time:5 minutes
Cook Time:7 minutes
Total Time:12 minutes
Yield:Serves 4
Category:Entrées
Ingredients
Scale
2 tablespoons unsalted butter or olive oil
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced celery
4 ounces white button mushrooms, chopped
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
(10.5-ounce) can cream of mushroom soup
1/2 cup heavy cream, half and-half, or whole milk
boneless, skinless chicken breasts, cooked and cut into
1/2-inch cubes
1 cup frozen peas, thawed
4 biscuits from a can of refrigerated jumbo biscuits, baked
Instructions
In a large nonstick skillet, melt the butter over medium-high heat. Add the bell pepper and celery and sauté for 1 minute, then add the mushrooms, thyme, salt, and Cook, stirring frequently, until the mushrooms release their juices and begin to brown lightly, about 4 minutes.
Add the cream of mushroom soup, cream, chicken, and peas and stir over medium heat until warmed through, about 2 minutes.
Serve immediately with biscuits.
Notes
To cook the chicken, place the breasts on a baking sheet and bake at 350 degrees F for 30 minutes.
