Chicken ala King may sound fancy, but don’t worry, it’s easy enough that my teenage boys can whip it up! Made from scratch creamy sauce with chunks of chicken and veggies, served over hot biscuits. A comforting dinner recipe any night of the week.
We love serving this chicken a la king over homemade biscuits, but you can also serve the sauce over toast, puff pastry shells, noodles, rice, or even pie crusts.
Since I’ve posted several dessert recipes recently, I thought I’d better steer away from sugar and share something a little more nourishing. I got this recipe for Chicken ala King from my good friend Judy many ago, and my family loves it!
Unlike other chicken ala king recipes I’ve tried, this one has a homemade sauce instead of cream of chicken soup. It is scrumptious!
My family likes it best served with homemade biscuits, but you can also serve it with canned biscuits. I have my boys cook dinner on Sunday, and this is the meal my 12 year old picked a few weeks ago. He even made the biscuits!
This is a great weeknight meal, and if you have leftover chicken, it comes together even faster! Hope your family enjoys it as much as mine does.
(To see the printable recipe card, scroll to the bottom of the post.)
How to make Chicken Ala King
- butter (I use salted butter.)
- chicken broth (I make my own using chicken base and water. )
- milk (I use 2%, but any kind would work. You could even use half & half for an even richer sauce.)
- salt and pepper
- dry minced onion
- cooked chicken (leftover chicken or rotisserie chicken are perfect)
- green pepper
- diced canned pimentos (It’s just not chicken ala king without pimentos, so don’t leave them out!)
- frozen peas and carrots
Melt butter in a large saucepan. Whisk in flour, then broth and milk. Cook and stir over medium heat till thick and smooth. Make sure you boil for at least one minute to remove the flour taste. Add remaining ingredients and heat through. Serve over toast, pie crust, or biscuits.
Kitchen tools for Chicken A La King:
Heavy Saucepan – when cooking sauces with milk, you don’t want them to scorch, so a sturdy saucepan is a must. I’ve had my Farberware saucepans for over 20 years.
Spiral Whisk – This recipe requires a bit of cooking and stirring, and a great whisk is a must. I love using spiral whisks when I’m making sauce. They get into the edges of the pan, and make sure nothing sticks to the bottom of the pan.
MORE TASTY CHICKEN RECIPES:
- Lemon Chicken Pasta
- Breaded Mayonnaise Chicken
- Chicken with Lime Butter
- Monterey Chicken
- Hot Chicken Salad
- Crock Pot Chicken Pot Pie
- Chicken Pillows
- Chicken Enchilada Chili
- Garlic Chicken Pasta
- Italian Chicken Pasta
- Chicken Flautas
Chicken A La King Recipe
- 1/4 cup butter
- 1/3 cup flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tsp dry minced onion
- 1 1/2 cups cooked chicken
- 1/4 cup diced green pepper
- 2 Tbsp diced pimentos
- 1 1/2 cups frozen peas and carrots
- Melt butter in a large saucepan. Whisk in flour, then broth and milk. Cook and stir over medium heat till thick and smooth. Make sure you boil for at least one minute to remove the flour taste.
- Add remaining ingredients and heat through. Serve over toast, pie crust, or biscuits.
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Amount Per Serving: Calories: 213Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 482mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 12g
Nutrition information does not include biscuits.