Long Live The Chicken a la King!
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Long Live The Chicken a la King!

Once the weather starts to cool down, I always crave a big plate of this dish. It’s one of my family’s favorites, and possibly the thing that gets repeated the most often in my tiny kitchen. Poached chicken is chopped and tossed in with lots of veggies and coated in a luxurious sauce. This is my kind of comfort food!

Long Live The Chicken a la King!

Long Live The Chicken a la King!
Rachael Ray

4 servings

Prep: 15 Minutes
Cook: 20 Minutes

1 can Pillsbury Grands biscuits
sprinkle cayenne pepper (spicy) or sweet paprika (mild)
1 cup dry white wine
2 cups chicken broth
bay leaf
4 boneless skinless chicken breasts
1 tablespoon oil
2 tablespoons butter
½ pound small white mushrooms, sliced
½ small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons pimentos, chopped
1 cup frozen green peas
2 tablespoons parsley, chopped

Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.

In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.

Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.

Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.

Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Donna-FFW

    If this is one of your favorite RRs, I have got to try it and I will. I read your posts all the time Ashley, you are so amazing with all these dishes. I always look forward to what you have to say!

  • Ashley

    This one really heats up well the next day, too! Plus, how can something this colorful NOT make you happy to be eating?

    • Ashley

      You guys are too nice!

      I was having some trouble with importing photos into my computer, but I think it’s all straightened out now. I still have a few more posts to update, and I’ll be cooking again tonight, too. I really appreciate your patience and always love your comments 🙂

  • The Souper

    To Big Flavors From A Tiny Kitchen:

    You are a recipient of “The Lovely Blog Award”. I adore your blog and appreciate all the hard work and love you put into your recipes! To see the award please visit

    Please pass this award along to 15 other deserving bloggers. Congrats!

    The Souper

  • Felice/All That's Left Are The Crumbs

    Wow, this recipe brings back memories. This used to be in regular rotation when I was a kid, but I don’t think I have ever made it for my family. I must remedy that with this recipe.

  • Reeni

    I never had this before and I have no idea why! It looks so comforting and delicious! Kind of like chicken pot pie only tastier.

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