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Chicken a la King has tender chunks of chicken, mushrooms, and vegetables in a rich and creamy sauce, served in a puff pastry shell – just like Grandma used to make!
Chicken a la King is one of those delicious comfort food classics that reminds me of my childhood. It’s exactly the type of meal my parents often served – wholesome, hearty, easy, creamy, delicious – and a great way to feed a hungry crowd. (After all, I was one of six kids in the family!)
It’s the same for my husband Jack. But he recalls learning how to make Chicken a la King during a commercial foods cooking course he took back in high school. (He was a great cook even back then – and won an award for making the best version of Chicken a la King in class!)
Fast forward to today, and Chicken a la King is still a dish that everyone loves.
It’s a dish made with cooked chicken meat (traditionally breast meat) in a rich and creamy sauce with vegetables. It’s often served over puff pastry, biscuits, noodles or rice.
Chicken a la King dates back to sometime between the 1880’s and the 1920’s – when several different chefs claimed this delicious recipe as their own.
Regardless of who created Chicken a la King, it became widely popular in the 20th century – particularly in tough economic times. It’s a relatively inexpensive recipe to prepare, and it is filling – so a portion goes a long way!
Why you’ll love it
It’s the ultimate, creamy comfort food made with simple ingredients – and your entire family will love it!
You can easily feed eight to ten hungry people with one batch. Or, enjoy it for dinner one night, then have leftovers for lunch the next day.
The flavors are nostalgic and delicious – and you might even feel like a kid again!
Key Ingredients and Substitutions
Chicken – You can poach a chicken specifically for this recipe, or pick up an already-cooked rotisserie chicken at the supermarket. Both are great options for this recipe. Or, if you have some leftover roast chicken on hand, use that.
Puff Pastry Shells – The flaky, crispy texture of puff pastry shells is the perfect vessel for serving individual portions of Chicken a la King. You could also use biscuits if you’d prefer.
Mushrooms – We use a combination of dried, sliced mushrooms as well as fresh mushrooms. Using a variety of mushroom types gives a wonderful, earthy depth of flavor to the sauce.
Veggies – Leeks, onion, peas, and pimento peppers are traditional for this recipe.
Dry Sherry – Adding sherry to the cream sauce gives it a distinctively delicious, rich flavor. If you don’t have sherry on hand use any white wine, or if you prefer a non-alcoholic option, you can swap in apple juice.
Cream – Heavy cream, butter, and whole milk together gives this dish a luscious, creamy texture and amazing flavor. You could swap in light cream and 2% milk for a lighter version but the sauce won’t be as thick and creamy.
Spices – White pepper, nutmeg, and dry mustard powder are the perfect finishing touch to season to this dish.
Chef’s Tip
Cook the chicken ahead of time – up to 2 days in advance. You can also dice up the onions and leeks and refrigerate until you are ready to prepare the dish.
How do you make Chicken a la King?
Cook the chicken. We include a simple, poached chicken recipe below, or buy a rotisserie chicken at the supermarket. Either way – remove the meat from the bones and cut into bite-sized pieces.
Bake the pastry shells according to package instructions.
Soak the dried mushrooms while you measure and prepare the other ingredients for the sauce. Once the mushrooms are re-hydrated, drain and squeeze out any excess water.
Saute mushrooms in butter, then set aside.
Saute onions, leeks and butter in a large Dutch oven. Deglaze the pan with the sherry and lemon juice.
Add flour to the pan, then slowly whisk in the cream and milk.
Temper egg yolks by whisking some of the hot cream mixture together with the yolks. Then, add the tempered eggs back to the rest of the cream mixture and heat until thick and creamy.
Add cooked chicken and mushrooms, seasonings, peas and pimentos to the cream mixture. Stir and heat through.
Serve in or on the pastry shells, and enjoy!
Chef’s Tip
Scroll below to the bottom of the recipe card to the watch our video, showing exactly how we make Chicken a la King!
How do I store the leftovers? And, how long will the leftovers last? You’ll store leftovers in the refrigerator, in a covered container. If you made this recipe with freshly-cooked chicken, leftovers will last up to three days. However, if you made this dish with leftover chicken that was already sitting in the refrigerator for a day or two – you’ll want to eat the leftover a la King as quickly as possible.
How do I reheat the leftovers? We reheat our leftovers in the microwave – being careful not to overheat the sauce. (If the sauce overheats, the cream may separate and, while you can still eat it, the sauce won’t be as thick and creamy.)
Can I freeze the leftovers? We personally don’t recommend it. Most cream sauces like this will separate once frozen and thawed.
Chicken a la King has tender chunks of chicken, mushrooms, and vegetables in a rich and creamy sauce, served in a puff pastry shell – just like Grandma used to make!
5 cups cooked* chicken meat (use already cooked rotisserie chicken, or if poaching the chicken from scratch, buy ingredients below)
*If cooking a chicken from scratch
1 4-5 pound whole chicken with neck
1 onion peeled and quartered
2 stalks celery coarsely cut up
2 carrots coarsely cut up
2 cloves garlic crushed
1/2 bunch fresh parsley
2 teaspoons kosher salt
6 black peppercorns
2 bay leaves
For the ‘a la King’
2 boxes frozen puff pastry shells (6 per box)
2 cups (approximately 2 ounces) dried sliced mushrooms such as Shiitake or Cremini (now carried in most supermarkets or you can order online here)
2 cups boiling water
10 tablespoons butter, divided
1 8-ounce package fresh mushrooms such as white button or Cremini, sliced
1 cup onion, diced
1 1/2 cups leeks, diced (whites only, cleaned of sand)
1/2 cup dry sherry
3 tablespoons fresh lemon juice
1/4 cup all-purpose flour
1 pint heavy cream (2 cups), heated
1 pint whole milk (2 cups), heated
2 egg yolks
1–2 teaspoons kosher salt (start with one then add more at end as needed)
1/2 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dry mustard powder
2 cups frozen peas, thawed
1 8-ounce jar chopped pimentos, well drained
Instructions
If making the chicken from scratch, place whole chicken in large stock pot along with neck, onion, celery, carrots, garlic, parsley, salt, peppercorns and bay leaves and cover with water. Bring to a boil and reduce to a simmer and cook two hours. Strain stock to be frozen or used in other recipes. Pick meat from chicken and discard remaining solids. Cut chicken into bite-sized pieces and refrigerate until needed. Should yield about five cups.
If using cooked rotisserie chicken, remove meat from bones and refrigerate until needed.
Bake the pastry shells according to the box directions and set aside. They bake at 425 degrees F for 18-20 minutes. Once cooled, poke out top and discard. Or serve on top after ladling in the finished a la King.
Place two cups of dried mushrooms in a small glass or metal bowl and cover with two cups of boiling water. Cover with plastic wrap and let sit 30 minutes while you prepare the other ingredients. After at least 30 minutes, strain and discard liquid. Once cool enough to handle, grab handfuls of the now reconstituted mushrooms and squeeze out as much liquid as possible. Set aside for next step.
In a medium to large Dutch oven or nonstick pot, heat 4 tablespoons of butter over high heat. Once melted, add the squeezed-out sliced dried mushrooms along with sliced fresh mushrooms and saute for 8-10 minutes until nicely browned but not starting to stick and burn. Remove to a bowl.
Reduce heat to medium high and add the remaining 6 tablespoons of butter and once melted, add the onions and leeks and saute for three minutes.
After three minutes add the sherry and lemon juice and deglaze the pan. Once the liquid has evaporated, lower heat to medium and add the flour and stir to combine. Cook this mixture for three minutes. Whisk in the heated cream and heated milk after the three minutes.
Place the two egg yolks into a medium bowl and slowly whisk in about two cups of the cream mixture, being careful to add slowly. This is called tempering the eggs.
Whisk the tempered eggs back into the mixture. Keep the heat on medium and never let it come to a bubble.
Stir in the salt, pepper, nutmeg, mustard powder, peas and pimentos along with the cooked chicken and cooked mushrooms.
Stir and once hot, remove from heat and taste. At this point, add more salt if needed.
Serve in and over the baked pastry shells.
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Notes
Cooking time listed assumes you will be cooking a chicken from scratch.
Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.
Hi Denise – I’m guessing you meant “sauce”? You can try adding more flour to thicken it.
Also – if by chance you swapped in lower fat dairy, it won’t be as thick and creamy as if you used the whole milk and cream.
Made this the other night for the first time and it was incredible. Didn’t have and sherry so substituted a chardonnay in its place and it worked out just fine. Also went a little heavier on the spices with no trouble there either. I was amazed at the yield it produced. It easily fed three of us for two nights with two helpings each, to include our 22 year old son who is a very good eater. Very pleased with this recipe and will be making this again for sure a few times a year.
I was skeptical because there was no chicken broth in this. I initially thought it was going to be to much mushrooms and onion. I didn’t deglaze as there was nothing on the bottom of the pot to delaze. However, this is the most flavorful dish ever. I did add carrots and celery to the onion mixture when I sauteed, cause hubby would expect to see them in there. I do meal prep so a good deal of this will be in my freezer. I served it over toast rather than pastry cups. It still was wonderful. Thank you so much for this recipe
In the process of making this..i am way to excited lol. Question though, i cannot find nutmeg, and have to use dry…what measurement would i use? Also, no dried mushrooms, only fresh…what quantity ? Please and thank you:)
Dry nutmeg (already ground) vs whole nutmeg ground would be the same measurement, in this case 1/4 teaspoon. As far as the dried mushrooms question, I would go with a pound of mushrooms. Cremini, also called baby bella would be the cheapest and simplest to find. If you use Shiitake, the stems are not eatable so go a little more than a pound on those.
Good luck, Jack
my mother used to make this quite a bit when i was young-forgot all about how delicious this was! she served it over noodles, but i like the idea of the puff pastry! and have to tell you martha-i love the “jump to recipe” feature. so many times i have to get off the computer quickly, & dont always have the time to scroll past the whole blog. so i really appreciate that, & all your great recipes!
Hello! I have a dilemma. I know one of the things that makes chicken a la king so delicious is the use of dry sherry. My dilemma is wondering if there’s a good substitute for it. It’s not something I would ever use outside of this recipe and I know it doesn’t last that long in the fridge. Is it worth buying knowing it may go to waste? Thank you in advance for your help!
My family really enjoys this delicious recipe. We have it on our list as a family favorite!
Thanks so much Leslie!
My raise never thicken. Disappointed
Hi Denise – I’m guessing you meant “sauce”? You can try adding more flour to thicken it.
Also – if by chance you swapped in lower fat dairy, it won’t be as thick and creamy as if you used the whole milk and cream.
Made this the other night for the first time and it was incredible. Didn’t have and sherry so substituted a chardonnay in its place and it worked out just fine. Also went a little heavier on the spices with no trouble there either. I was amazed at the yield it produced. It easily fed three of us for two nights with two helpings each, to include our 22 year old son who is a very good eater. Very pleased with this recipe and will be making this again for sure a few times a year.
Thanks Tim! So glad the recipe was a hit!
Serving this at a baby shower lunch. Plan to have a salad with it but looking to serve something else on table with it. What would you suggest?
Hi Linda – I’d go for something light and simple such as green beans or steamed asparagus!
I was skeptical because there was no chicken broth in this. I initially thought it was going to be to much mushrooms and onion. I didn’t deglaze as there was nothing on the bottom of the pot to delaze. However, this is the most flavorful dish ever. I did add carrots and celery to the onion mixture when I sauteed, cause hubby would expect to see them in there. I do meal prep so a good deal of this will be in my freezer. I served it over toast rather than pastry cups. It still was wonderful. Thank you so much for this recipe
You’re very welcome Susan – glad you enjoyed the recipe!
LITERALLY, the best thing i’ve even eaten.! And i’m a foodie(self proclaimed) lol
Wow Meredith! Thank you for such a nice compliment!! Glad you enjoyed the recipe!
In the process of making this..i am way to excited lol. Question though, i cannot find nutmeg, and have to use dry…what measurement would i use? Also, no dried mushrooms, only fresh…what quantity ? Please and thank you:)
Dry nutmeg (already ground) vs whole nutmeg ground would be the same measurement, in this case 1/4 teaspoon. As far as the dried mushrooms question, I would go with a pound of mushrooms. Cremini, also called baby bella would be the cheapest and simplest to find. If you use Shiitake, the stems are not eatable so go a little more than a pound on those.
Good luck, Jack
my mother used to make this quite a bit when i was young-forgot all about how delicious this was! she served it over noodles, but i like the idea of the puff pastry! and have to tell you martha-i love the “jump to recipe” feature. so many times i have to get off the computer quickly, & dont always have the time to scroll past the whole blog. so i really appreciate that, & all your great recipes!
Thank you Holly! Hope our recipe is as good as the version your mom used to make! (And, we’re glad you find the Jump To Recipe convenient too!)
Hello! I have a dilemma. I know one of the things that makes chicken a la king so delicious is the use of dry sherry. My dilemma is wondering if there’s a good substitute for it. It’s not something I would ever use outside of this recipe and I know it doesn’t last that long in the fridge. Is it worth buying knowing it may go to waste? Thank you in advance for your help!
Hi Shay – Apple cider or apple juice is often used as a substitute for sherry. Hope that helps!
Can this be made ahead and reheated just before serving?
Hi Charlotte – Yes, this recipe reheats nicely in the microwave or on the stovetop.