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.
Table of Contents
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 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.
• White onion
• Sliced button mushrooms
• Diced carrots
• Minced garlic
• Chicken broth
• White wine
• Celery salt
• Dried thyme
• Heavy cream
• Chopped cooked chicken breast
• Frozen green peas defrosted
•Chopped jarred pimentos
• Salt & pepper
• Vol au vent puff pastry shells
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
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.
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.
Looking for more delicious Chicken recipes? Try these out:
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The Best Chicken à la King
- 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.
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.