Step 1: Prepare the Ingredients

Gather all the ingredients and have them ready to go. Dice the chicken, chop the vegetables, and measure out the liquids to streamline the cooking process. If using frozen peas, let them thaw while you prepare the dish.

Step 2: Sauté the Vegetables

In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened but not browned.

Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, or until the mushrooms release their moisture and become tender.

Step 3: Make the Roux

Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat them evenly. Cook the flour for about 1-2 minutes to remove the raw taste, stirring constantly to prevent burning.

Step 4: Add the Liquids

Slowly pour in the chicken broth while whisking to ensure a smooth mixture. Continue whisking until the sauce begins to thicken, about 2-3 minutes.

Lower the heat and stir in the heavy cream or half-and-half. Add the salt, black pepper, and paprika, and stir to combine. Let the sauce simmer gently for another 3-4 minutes, stirring occasionally.

Step 5: Add the Chicken and Peas

Gently fold in the cooked chicken and thawed peas, ensuring they’re evenly coated with the sauce. Allow the mixture to cook for 5-7 minutes, or until heated through. Adjust the seasoning to taste, adding more salt or pepper if needed.

Step 6: Serve and Garnish

Serve the Chicken a la King hot over your choice of toast, biscuits, rice, or pasta. Garnish with freshly chopped parsley or chives for a pop of color and added freshness.