Chicken à la King

Chicken à la King
Staff Writer

Jane Bruce

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, Pork Free, Alcohol Free

Daily value:



  • Fat 46g 71%
  • Carbs 47g 16%
  • Saturated 19g 95%
  • Fiber 4g 17%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 19g
  • Polyunsaturated 5g
  • Protein 32g 64%
  • Cholesterol 141mg 47%
  • Sodium 579mg 24%
  • Calcium 193mg 19%
  • Magnesium 64mg 16%
  • Potassium 828mg 24%
  • Iron 3mg 19%
  • Zinc 2mg 13%
  • Phosphorus 424mg 61%
  • Vitamin A 432µg 48%
  • Vitamin C 19mg 31%
  • Thiamin (B1) 1mg 36%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 15mg 73%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 103µg 26%
  • Vitamin B12 0µg 5%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 14%
  • Vitamin K 23µg 29%
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