Chicken a la King – Creamy chicken cooked with peas, mushrooms, and pimentos, served in a puff pastry shell.
Today’s recipe is for Chicken a la King, which is a creamy, stew-like recipe served in a puff pastry shell or over noodles/rice. I personally like the fancy flair you get from serving it in pastry so that’s my accompaniment of choice. The heartiness of the creamy sauce it perfectly balanced with all the veggies – peas, mushrooms, onions, and
This recipe comes to you on the week of Thanksgiving. Originally, I intended for this to be a fun, new weeknight meal or even a holiday dinner party option. But you can easily use leftover turkey in this recipe. Simply skip the first step where we cook the raw chicken and, instead, add in the cooked turkey leftovers at the end of the recipe.
Here is my Chicken a la King!
Tips & Tricks
- Add the liquid to the roux SLOWLY. To ensure your mixture stays creamy and thick, you don’t want the roux to break. It will break if you add all the liquid immediately. Instead, you want to add it slowly as you whisk into the roux, allowing it to warm up as it’s whisked in.
- Use a big pot. For this recipe, I used my wide braising dish, but you can also use a Ditch oven to make this recipe. Do not use a skillet or other shallow dish. This recipe makes a lot of food so you want to make sure the pot can hold everything.
- Frozen peas vs canned peas. Frozen peas are absolutely necessary in this dish. Canned peas are mushy and lack the vibrant green color so they won’t be good in this dish.
Chicken a la King
- 1 tablespoon olive oil
- 1½ pounds chicken breasts
- ½ cup sherry wine
- 8 ounces baby bella mushrooms sliced
- ½ large onion diced
- 3 cloves garlic minced
- 5 tablespoons butter
- ⅓ cup all-purpose flour
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ⅛ teaspoon paprika
- 1 cup chicken broth
- 3 cups half and half
- 1 teaspoon Worcestershire sauce
- 1 cube chicken boullion
- ¾ cup frozen peas
- 4 ounces jarred pimentos drained and diced
- salt and pepper to taste
- 6 frozen puff pastry shells
- Season all chciken breasts with salt and pepper to taste. Preheat a large braising dish or Dutch oven over medium-high heat. Add olive oil. When oil is hot, add chicken breasts and cook until browned on both sides, but not cooked-through, about 3 minutes each sides. Remove chicken from pan and set aside until later.
- Reduce heat to medium and add sherry wine to scrape up the brown bits from the pan. Add onions and mushrooms and cook for 5 minutes. Add garlic and cook for another minute. Add the butter and let it melt before adding the flour. Mix together to form the roux. Cook for 2 minutes.
- Reduce heat to medium-low. Mix half and half, chicken broth, seasonings, and Worcestershire sauce together in a large measuring cup. Slowly whisk liquid into roux, ensuring the roux doesn't break and stays thick. Add the chicken bouillon cube.
- Bring mixture to a boil and then reduce to a simmer. Chop the cooked chicken into cubes and add back to the pan. Simmer uncovered for 10 minutes.
- Preheat oven to 425 degrees. Bake frozen pastry shells as indicated on the packaging. Remove from oven. Remove the center rounds from each pastry shell and set aside.
- Add the peas and diced pimentos to the pan. Simmer for another 5 minutes. Turn off heat. Let cool for 5 more minutes. Spoon into baked pastry shells and top with pastry rounds. Serve immediately.