Never heard of this? That’s because it’s a recipe that my grandparents created. Gurnham is their last name so we call it Chicken a la Gurnham. It’s one of my favorite dinners that they make.
We have had to tweak the recipe a little bit because one of the ingredients is no longer available in the US. When their neighbor goes home to London they used to have him pick them up some from there!
I found a pretty good substitute, though, that gives it almost the same flavor and have been making it with that for a few years now. Also, my grandparents always make it with peas…. I can’t stand peas so we leave those out. So I guess I have changed the recipe a couple times too, but it is still based on their recipe, so I still call it that.
Chicken a la Gurnham is similar to Chicken a la King, but the sauce is a bit different. The concept is the same, though. Veggies with a sauce and chicken in the bottom of a glass dish, topped with biscuits and baked together.
I’ve always enjoyed this meal at any time of the year, but it’s especially great for the fall and winter. It’s a warm dish and just makes me feel cozy; it’s definitely a comfort-food recipe.
Step by Step
Preheat the oven to 450F. In a medium pot, boil the chicken until it is cooked through. Then either cut into bite-sized pieces or shred the chicken.
Meanwhile, in a medium saucepan, combine the gravy, milk, and chicken broth. Stir constantly until it boils. I find a whisk works well for this.
Add the butter and simmer for one minute, stirring constantly, then remove from the heat.
In a large bowl, mix the sauce, chicken, and carrots together.
Pour the mixture into a 9×13 baking dish.
Bake for about 20-25 minutes, then remove from the oven.
Reduce the temperature to 350F and place the biscuits on top of the chicken mixture.
Bake again for about 10 minutes, or until the biscuits are done.
Serve warm, making sure to scoop plenty of the chicken mixture with each biscuit.
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Chicken a la Gurnham
- 2 lbs chicken breasts (boneless, skinless)
- 1 pkg biscuit gravy (Pioneer Brand)
- 1/2 cup milk
- 10 oz chicken broth
- 2 tbsp butter
- 1 cup carrots (shredded)
- 1 can biscuits
- Preheat oven to 450
- Boil chicken until cooked through, then cut into bite-sized pieces
- In a medium saucepan, combine gravy, milk, and chicken broth
- Stir until it boils
- Add butter and simmer for 1 minute, stirring constantly, then remove from heat
- In a large bowl, mix the sauce, chicken, and carrots together
- Pour into 9×13 baking dish
- Bake for 20-25 minutes then remove from oven
- Reduce oven temperature to 350
- Place biscuits on top of the mixture
- Place back in oven and back for 10 minutes or until biscuits are done