- 10 minutes
- 15 minutes
- In a saucepan, over medium-low heat, add butter, stirring until melted. Mix in 2 tbsp gluten-free flour. Stir until blended and thickened, about a minute or two, stirring constantly. Add the chicken broth and milk gradually to the mixture. Heat on medium stirring constantly, until mixture just starts to boil. Reduce heat to medium-low and simmer up to 10 minutes until you have a thicker sauce. Whisk gently if needed to break up any lumps.
- Stir in chicken, peas, poultry seasoning, salt, and pepper. Continue cooking an additional minute or so until the mixture is thickened sufficiently and the chicken and peas are heated through.
- Serve over rice, pasta, zoodles, toast, or biscuits.
- Notes: I usually use leftover chicken for this recipe. However, when I bake chicken specifically for this recipe, I bake about six boneless chicken breasts (more than I need by far) at 350F for about one hour, salting and peppering them well before baking. I turn the breasts over halfway through baking and I reserve the âbrothâ thatâs made from cooking and use that as my chicken broth. Because I've salted and peppered the chicken breasts during baking, I don't add additional salt and pepper when I make my Chicken A La King. This recipe is very flexible. You can tweak the amounts of butter (or oil), milk, flour, cheese (if used), etc. to your own personal preferences. It's delicious every time!