Chicken à la King
A timeless comfort dish featuring tender chicken, mushrooms, and sweet peas in a luscious creamy sauce, served over toasted bread, rice, or puff pastry shells. This version keeps the classic spirit while staying approachable for home cooks, with bright aromatics, a silky texture, and balanced flavors that come together quickly.
Ingredients
- 2 cups cooked chicken, diced
- 1 cup mushrooms, sliced
- 1/2 cup onion, finely chopped
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup cream or half-and-half
- 1/4 cup chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- peas (frozen or fresh, about 1/2 cup)
- optional: puff pastry shells, toast points, or rice for serving
Instructions
- Warm a skillet over medium heat and melt the butter. Add the onion and mushrooms, sautéing until the onions are translucent and the mushrooms release their juices and start to brown lightly.
- Sprinkle the flour over the vegetables and cook, stirring, for 1 minute to cook off the raw flour taste.
- Slowly whisk in the milk and broth, followed by the cream. Bring the mixture to a gentle simmer and let it thicken, about 3–5 minutes.
- Stir in the thyme, salt, and pepper. Add the diced chicken and peas, cooking until everything is heated through and the chicken is warmed. Taste and adjust seasoning if needed.
- If you prefer a smoother sauce, whisk a small splash of broth into the sauce at the end to reach your desired consistency.
- Serve the chicken à la king hot over your choice of accompaniment: toasted bread or puff pastry, or atop fluffy rice for a heartier plate.