Chicken a la King

Chicken a la King - a creamy white sauce with chicken, peas and slivered almonds served over warm biscuits

This is a recipe I grew up eating around the dinner table with my family often. Maybe you did too? If you were a friend of our family, and had surgery, lost a loved one, or birthed a baby, my mom might have brought you a meal like Chicken a la King, a Jell-O salad, and a plate of cookies. She definitely has the gift of hospitality.

I was looking at all the variations of this recipe on Google, and apparently it usually has mushrooms in it, and a variety of vegetables. My dad hates mushrooms and thinks they are wicked little creatures, and I have to admit, I’ve don’t think I’ve ever really tried one! It was just one of those foods I never had to eat as a kid because of my dad’s aversion, and now I’m just too scared. I really should put on my food-blogger-big-girl-pants and try one, but you know they are a fungus right? 

My mom serves her Chicken a la King in those little puff pastry cups. I find those a little tedious to work with- they just don’t rise right for me, and I can’t always find them at the grocery store. So when I make Chicken a la King, I like to serve it over biscuits.

Chicken a la King - a creamy white sauce with chicken, peas and slivered almonds served over warm biscuits

Up until recently, I made the biscuits that come in a tube and startle you half to death when you pop them open. Has anyone ever actually died of a heart attack when opening canned biscuits? I think I’ve come close! Now that I have a great recipe for these Greek Yogurt Biscuits, no more canned biscuits for us!

Chicken a la King - a creamy white sauce with chicken, peas and slivered almonds served over warm biscuits

So mushrooms or not, this is Chicken a la King. Feel free to play with the recipe and make it your own. Then gather your family around the table, or bring some to a friend who could use some encouragement. Don’t forget the Jell-O!

Chicken a la King
Serves: 6
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 3 cups milk
  • 1 1/2 teaspoons chicken base
  • 1/3 cup sour cream (or Greek yogurt)
  • 2 tablespoons heavy cream
  • 2 cups cooked chicken, cubed or shredded
  • 1 cup frozen peas
  • 1/3 cup toasted slivered almonds
  • 1 tablespoon chopped chives for garnish (optional)
  1. In a large pot, melt butter over medium high heat. Whisk in flour and allow to bubble and brown for a few minutes. Slowly whisk in the milk and chicken base.
  2. Stir frequently until the white sauce begins to simmer, and thicken slightly.
  3. Turn the heat down to medium low, and stir in sour cream and heavy cream and chicken.
  4. Allow to simmer for 20 minutes, stirring occasionally. Then add in frozen peas, and toasted slivered almonds. To toast almonds, pour them into a small dry saucepan over medium high heat, stirring frequently until they are light golden brown. Watch carefully!
  5. Simmer on low for a few more minutes until the peas are warmed through.
  6. Serve over warm biscuits, or in puff pastry shells and garnish with chives if desired.


    • Julie says

      Hi Sonya – Chicken base is chicken broth that has been cooked down until it is very concentrated. It usually comes in a small jar, and is sold by the canned or boxed chicken broth. The brand I usually use is called Better Than Bullion. Hope this helps!

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