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Chicken a la King

January 10, 2014

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Chicken a la King served on top of a biscuit sliced open on a plate, with more biscuits in the background.

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.

Greek Yogurt Biscuits stacked on a board with a bowl of honey and a butter dish next to them.

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 served on top of a biscuit sliced open on a plate with a fork on it.

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!

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

Chicken a la King

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Simmer
  • Cuisine: American
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Description

A creamy white sauce with chicken, peas and slivered almonds served over warm biscuits.


Ingredients

Scale
  • 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)

Instructions

  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.


Nutrition

  • Serving Size: 1 Serving
  • Calories: 321
  • Sugar: 3g
  • Sodium: 236mg
  • Fat: 20g
  • Saturated Fat: 8.4g
  • Unsaturated Fat: 9.6g
  • Trans Fat: 0.3g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 77mg

Keywords: chicken a la king, white sauce, chicken, biscuits, comfort food

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Filed Under: Chicken, Main Dish

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Comments

  1. sonya shippy says

    February 11, 2014 at 10:39 pm

    What is chicken base?

    Reply
    • Julie says

      February 11, 2014 at 10:52 pm

      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!

      Reply
  2. Megan says

    August 26, 2014 at 2:01 pm

    What am I doing wrong? After I add the cream and Greek yogurt, it seems it curdles! Argh!

    Reply
    • Julie says

      August 26, 2014 at 2:21 pm

      Megan, I wish I was actually in the kitchen with you so I could be more helpful, but my guess is that the Greek yogurt just hasn’t fully blended into the sauce yet rather than it actually curdling. I would think with more time to simmer it should smooth out? I haven’t ever experienced this, but sorry for your frustration.

      Reply
  3. Heather Angell says

    January 24, 2015 at 3:02 pm

    I made this for lunch today. Very good and pretty easy to make. Everyone liked it. Thank you!

    Reply
    • Julie says

      January 25, 2015 at 1:08 pm

      So glad! You are very welcome!

      Reply
  4. Lorraine P says

    February 3, 2018 at 10:25 pm

    Ever since I was a child in the 60’s (born Nov 1958), I have only eaten or served Chicken A’ la King with white rice. I grew up with plain long grain rice. My late husband loved par-boiled rice. I use either par-boiled or basmati, which I can’t get enough of and often eat it with things you would normally serve with plain long grain.

    Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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