Chicken à la King over Buttermilk Biscuits
There’s something truly comforting and indulgent about Chicken à la King, and when served over warm, flaky buttermilk biscuits, it becomes a meal that feels like a special treat. What I love most about this recipe is how it combines tender chunks of chicken with a rich, creamy sauce loaded with colorful bell peppers, mushrooms, and sweet peas.
Ingredients
For the Chicken à la King:
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 8 oz (225 g) white mushrooms, sliced
- 1/4 cup all-purpose flour
- 3 cups chicken broth (warm)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 3 cups cooked chicken breast, cubed or shredded
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped
- For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus extra for brushing)
Instructions
- Make the Biscuits : Preheat oven to 425°F (220°C). In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs.Pour in buttermilk and stir until just combined (do not overmix).
- Turn dough onto a floured surface, gently pat into a 1-inch thick rectangle, and fold it over itself twice.Cut biscuits with a round cutter and place on a parchment-lined baking sheet.
- Brush tops with buttermilk and bake for 12–15 minutes until golden.
- Prepare the Chicken à la King : In a large skillet or Dutch oven, melt butter with olive oil over medium heat.Add onion, carrots, and bell peppers. Cook 4–5 minutes until softened.
- Stir in garlic and mushrooms; cook until mushrooms are tender and liquid evaporates.Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.Gradually whisk in warm chicken broth until smooth.
- Add milk, cream, salt, pepper, and paprika; simmer for 5 minutes until thickened.Stir in chicken, peas, and parsley; cook until heated through.
- Assemble and Serve : Split warm biscuits in half, spoon chicken mixture generously over the bottom half, and place the top biscuit on (or serve open-faced).