The Best Chicken à la King

This rich, creamy, completely made from scratch chicken à la king recipe is so amazing it made it into my second cookbook!

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An absolute classic dish, chicken à la king, is a simple chicken in a cream sauce that is perfect as a weeknight dinner or can be fancied up a little bit for a formal get-together.

For some more great chicken dishes, why not make some Chicken Paprikash, or maybe some tasty Lemon Pepper Chicken?

chicken ala king on a white plate

The Best Chicken à la King

Chicken à la king has a bit of a reputation of a pseudo fancy dish, the kind of thing that someone might make if they were trying to be fancy but didn’t really know-how.

However, despite its somewhat made-with-soup 1950’s reputation, chicken à la king is an incredibly old yet simple and delicious recipe that deserves a place in any home cook’s kitchen.

With a few simple ingredients that would go into any chicken pot pie recipe, alongside a big helping of puff pastry, you can make something that is not only delicious but surprisingly elegant as well.          

Chicken ala king ingredients

Chicken à la King Ingredients

Don’t forget to look at the recipe card at the bottom of the page for all of the ingredient amounts needed here.

• Butter

• White onion

• Sliced button mushrooms                                                                                                                                                

• Diced carrots

• Minced garlic

• Chicken broth

• White wine

• Celery salt

• Dried thyme

• Heavy cream

• Cornstarch

• Chopped cooked chicken breast

• Frozen green peas defrosted

•Chopped jarred pimentos

• Salt & pepper

• Vol au vent puff pastry shells

frying vegetables in a pan

How To Make Chicken à la King

• In a large, deep-sided skillet with a tight-fitting lid, melt the butter and sauté the onions, mushrooms, and carrots until the onions are soft

• Add in the garlic and sauté until fragrant, about 2 minutes

• Pour in the chicken stock, wine, celery salt, and thyme

• Simmer for 20 minutes with the lid on top until the carrots are tender

• Whisk together the cream and cornstarch, and then whisk into the skillet, whisking until there are no lumps and the mixture is smooth

• Mix in the chicken, peas, and pimentos, as well as the seasoning, and simmer with the lid on for 10 minutes

• While simmering, prepare the Vol au vent pastry according to the package instructions

• to serve, place the pastry on a plate, remove the pre-cut center circle and then ladle a large scoop of the chicken ala king into the center of the pastry, and then top with the reserved pastry circle

• Sprinkle with fresh parsley and serve

cooking chicken ala king in a pan

What Is Vol au vent Pastry?

Vol-au-vent, or “windblown” in its original French, is basically just a puff pastry that has been formed into a small, hollow case, almost making a standing bread bowl out of puff pastry.

Homemade Vol au Vent Pastry

You can usually find some Vol au vent in the frozen aisle at the supermarket, but if you want to make it yourself, you can simply get some puff pastry and cut two circles into a fully rolled out sheet of puff pastry. From there, cut another hole in one of them and then stack the ring-shaped piece on top of the disc-shaped piece.

Use as directed in the recipe.

vol au vent pastry on a wire rack

Th Kind Of Wine to Use

Most chicken à la king recipes you find online use some kind of sherry as part of the liquid for this recipe, but this one uses white wine.

While sherry would definitely be a great substitute for the wine if you happen to have it, the average person is a lot more likely to have some white wine on hand rather than sherry.

The key is to add a little bit of acidity and depth of flavor, so the precise choice of alcohol doesn’t particularly matter.

In fact, if you wanted to avoid alcohol in general, you could just a little bit of your preferred vinegar and maybe a little more chicken broth to add a little more depth of flavor as well.

Chicken ala king in a skillet

Looking for more delicious Chicken recipes? Try these out:

Bisquick™ Chicken and Dumplings

Lemon Cilantro Roast Chicken Recipe

BBQ Five-Spice Rotisserie Chicken

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This rich, creamy, made from scratch chicken a la king recipe is so amazing it made it into my second cookbook!

The Best Chicken à la King

This rich, creamy, completely made from scratch chicken à la king recipe is so amazing it made it into my second cookbook!
5 from 19 votes
Prep Time
17 minutes
Cook Time
35 minutes
Main Course
Karlynn Johnston


  • 2 tablespoons butter
  • 1/2 cup diced white onion
  • 1 cup sliced button mushrooms washed
  • 1 cup diced carrots
  • 1 clove minced garlic
  • 2 1/2 cups chicken broth
  • 2 tablespoons white wine
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 3 cups chopped cooked chicken breast
  • 1/2 cup frozen green peas defrosted
  • 3 tablespoons chopped jarred pimentos
  • salt and pepper
  • 12 vol-au-vent puff pastry shells


  • In a large, deep-sided lidded skillet, melt the butter and saute the onions, mushrooms, and carrots until the onions are soft, around 15 minutes. Add in the garlic and saute until browned and fragrant, around 2 minutes.
  • Pour in the chicken stock, wine, celery salt and thyme. Place the lid on top and simmer for another 20-25 minutes until the carrots are tender.
  • Whisk together the cream and cornstarch, then whisk into the skillet, making sure to keep whisking until there are no lumps and the mixture is smooth.
  • Mix in the chicken, peas and pimentos. Salt and pepper to taste. Cover again and simmer on low for 10 minutes.
  • While the mixture is simmering, prepare the vol-au-vent pastry according to the package instructions.
  • To serve, place a pastry on a plate,, remove the pre-cut center circle and set aside. Ladle a large scoop of the chicken ala king into the center of the pastry, then top with the reserved pastry circle. Sprinkle with freshly minced parsley and serve.

Recipe Notes

Note: Cook times do not include Puff Pastry shells, which vary depending on the brand and type your purchase. See manufacturer instructions for those times.

Nutrition Information

Calories: 4527kcal, Carbohydrates: 313g, Protein: 152g, Fat: 296g, Saturated Fat: 99g, Polyunsaturated Fat: 33g, Monounsaturated Fat: 144g, Trans Fat: 1g, Cholesterol: 511mg, Sodium: 5013mg, Potassium: 3693mg, Fiber: 19g, Sugar: 21g, Vitamin A: 25755IU, Vitamin C: 131mg, Calcium: 301mg, Iron: 21mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. maha elamin says

    Made this tonight and it was so delicious. Easy enough to make on a weeknight but elegant enough to serve when guests come for dinner. I used sherry instead of wine and used 5% half and half and it still tasted great. Will definitely make again- Thanks for sharing!

  2. Catherine Artoux says

    I’d like to say thank you for the base for a chicken à la king recipe. I tweaked everything extra veggies fresh herbs and it’s delicious
    2 tablespoons of butter and cornstarch and a half a cup of heavy cream don’t bother me when it’s spread out 12 servings.
    Half the calories, carbs and fat are in the puff pastry shells. You could always have leftovers on a half a toasted low fat English muffin or stale crackers but not the same

    • Karlynn Johnston says

      It is super easy to customize to your own liking! That’s the bonus to a recipe that’s basically a cream sauce with added meat and vegetables!

  3. Brenda says

    This is the BEST chicken à la king recipe ever. Of course I put more wine 🍷 but yes I will make this again.5 stars

  4. KC says

    This recipe is the closest I have found to the chicken a la king my french mother made many years ago. The sauce is classic and light – not like the gloopy flour laden sauce in most recipes. I did sub Sherry for the wine & reduced the salt ( I am on a sodium restricted diet.) thank you for sharing this recipe 💕

  5. judy says

    it is fine if there are too many carbs calories and fat grams for you but there is no reason to be so rude. grow up and crawl back under your rock

  6. Linda Bergman says

    I definitely will not make this. I cannot believe the calories, carbohydrates and fat grams. If these numbers are correct, why would anybody want to eat this? There are more healthier recipes for this.

      • Karlynn Johnston says

        Yes, just refrigerate and then slowly reheat so that the cream doesn’t separate!

    • Carri says

      everyone is allowed a free day. and as long as you don’t gorge on it and have a fresh salad on the side you should be fine. Just saying. lol

5 from 19 votes (17 ratings without comment)

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