Recipes Meat and Poultry Chicken Whole Chicken Recipes Chicken a la Queen 3.9 (8) 4 Reviews 4 Photos Chicken, fresh vegetables, and tarragon in a cream sauce works great served with biscuits or pastry shells, and makes a quick and elegant dinner. Submitted by kelly24095 Published on June 8, 2018 Save Rate Print Share Trending Videos Close this video player 4 4 Prep Time: 45 mins Cook Time: 25 mins Total Time: 1 hr 10 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts 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 ½ red bell pepper, sliced into thin strips 3 tablespoons butter 3 tablespoons all-purpose flour ½ cup white wine 4 cups chicken broth 1 cup heavy whipping cream ½ pound fresh asparagus, trimmed and cut into 1 inch pieces 1 cup frozen petite peas, thawed 1 tablespoon chopped fresh tarragon Directions Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet. Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside. Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside. Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes. Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well. Place a split biscuit on each plate and pour the chicken mixture over the biscuits. I Made It Print Nutrition Facts (per serving) 766 Calories 49g Fat 35g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 766 % Daily Value * Total Fat 49g 63% Saturated Fat 20g 100% Cholesterol 182mg 61% Sodium 672mg 29% Total Carbohydrate 35g 13% Dietary Fiber 4g 13% Total Sugars 8g Protein 43g 85% Vitamin C 23mg 25% Calcium 102mg 8% Iron 5mg 25% Potassium 696mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved