Chicken à la King

Jane Bruce


  • boneless, skinless chicken breasts
  • 6 Tablespoons  olive oil
  •   Salt and pepper, to taste
  • 4 Cups  chicken stock
  • stick butter
  • 8 Ounces  mushrooms, sliced
  • large onion, chopped
  • cloves garlic, minced
  • carrots, chopped
  • stalks celery, chopped
  • One  16-ounce can Pillsbury Buttermilk Biscuits
  • chicken bouillon cube
  • 1/2 Cup  all-purpose flour
  • One  10-ounce frozen package garden peas, thawed
  • 1 Cup  heavy cream, at room temperature

I'm going to let you in on a little secret.

When it comes to chicken stews, there's one ingredient that I like to use to really make them pop on the flavor scale: chicken bouillon. I used to scoff at the idea of using it, but it actually adds a ton of flavor to a dish and should not be overlooked. It's what gives my chicken à la king (or chicken pot pie, or chicken noodle soup) that extra something. There's nothing better than a bite of this stew with a Pillsbury biscuit, and I recommend you tear your biscuit into two and place half on the bottom and half on the top so you make sure you get that bite every single time.

All right, I've told you, but now I'm going to have to kill you. 

See all stew recipes.


Preheat the oven to 375 degrees.

Brush the chicken breasts with 3 tablespoons of the olive oil and season them with salt and pepper, to taste. Roast on a baking sheet in the oven until cooked through, about 15 minutes. 

Meanwhile, place the chicken stock in a small saucepan and heat on low. In a large saucepot or Dutch oven, heat the remaining olive oil and 1 tablespoon of the butter over medium-high heat. Add the mushrooms, season with salt and pepper, to taste, and sauté until they have released their juices, about 5 minutes. Add the onion, garlic, carrots, and celery, season again, and sauté until all of the vegetables have been cooked down and the onion is translucent, about 10 minutes.

Meanwhile, remove the chicken from the oven to let cool, and bake the biscuits according to the package directions. Add the cube of chicken bouillon to the stock and give it a quick stir to let it bloom. To finish the stew, reduce the heat to medium-low, add the rest of the butter to the sautéed vegetables, and let it melt.

Then, add the flour and stir well so that the flour and butter are mixed together and have coated the vegetables, creating a pseudo-roux. Cook, stirring frequently, on low heat for 2 minutes. Add the chicken stock and stir well. Bring the stew to a boil, then reduce the heat and let it simmer until thickened, about 5-10 minutes. Shred the chicken and add to the pot along with the peas. Add the heavy cream and stir well. Serve the stew in a bowl with a biscuit placed on the top or bottom (or both).


Calories per serving:

727 calories

Dietary restrictions:

Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 368g 566%
  • Carbs 377g 126%
  • Saturated 151g 757%
  • Fiber 35g 139%
  • Trans 4g
  • Sugars 68g
  • Monounsaturated 150g
  • Polyunsaturated 41g
  • Protein 255g 509%
  • Cholesterol 1,128mg 376%
  • Sodium 4,629mg 193%
  • Calcium 1,545mg 154%
  • Magnesium 515mg 129%
  • Potassium 6,621mg 189%
  • Iron 28mg 155%
  • Zinc 15mg 102%
  • Phosphorus 3,393mg 485%
  • Vitamin A 3,458µg 384%
  • Vitamin C 149mg 248%
  • Thiamin (B1) 4mg 288%
  • Riboflavin (B2) 6mg 327%
  • Niacin (B3) 117mg 584%
  • Vitamin B6 8mg 394%
  • Folic Acid (B9) 821µg 205%
  • Vitamin B12 3µg 43%
  • Vitamin D 4µg 1%
  • Vitamin E 23mg 115%
  • Vitamin K 183µg 229%
See detailed nutritional info Have a question about nutritional data? Let us know.
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