Chicken à la King
Chicken a la King is one of those quietly glamorous dishes that feels frozen in time – rich, creamy, and worthy of a celebration. My great Aunt Liz famously served this recipe at my aunt’s bridal shower, spooned into delicate puff pastry cups, signaling elegance, care, and a sense of special occasion. The sauce is smooth and creamy, wrapping around tender chicken without being too heavy. It’s comforting and familiar, the kind of dish that sticks in your memory — nostalgic, yes, but still feels fresh and special on the table.l.
Elevating a Taste of Nostalgia
Chicken a la King dates back to the late 1800s and eventually became a classic “company dish,” often served at luncheons, bridal showers, and special gatherings where polish mattered. This version stays true to the spirit of our family recipe while gently modernizing it for today’s kitchen. Here are some of the modest, but flavor-forward updates I made to this classic recipe.
- Fresh mushrooms replace canned;
- Red bell peppers stand in for jarred pimentos; and
- a splash of dry white wine, chicken broth, Worcestershire sauce and a sprinkle of nutmeg add depth and balance to the sauce.
- A blend of cream and half-and-half keeps it rich without feeling heavy — honoring the original while allowing each ingredient to earn its place.
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Ingredients
- DICED COOKED CHICKEN
- GREEN PEPPER & RED PEPPER
- ONION
- GARLIC
- BUTTER
- SLICED MUSHROOM
- DRY WHITE WINE
- CHICKEN BROTH
- WORCESTERSHIRE SAUCE
- NUTMEG
- ALL PURPOSE FLOUR
- HALF & HALF
- HEAVY CREAM (or light cream)
- SALT | PEPPER
- PARSLEY
- *1 SHEET FROZEN PUFF PASTRY (Thawed) OR Pepperidge Farm Puff Pastry Cups
- * 1 EGG (for egg wash)
*Not pictured
Step-by-Step Instructions
Prep Puff Pastry Base
- Roll thawed pastry slightly if too thick.
- Cut into 3.5 inch squares.
- Score (don’t cut through) a smaller square or circle about ¾ inch from the edge.
- Dock the center lightly with a fork.
- Beat one egg with a little water and delicately brush only around the scored circle with the egg wash. Leave the center without egg wash.
- Bake at 400°F until deeply golden (18–22 minutes).
- Once baked, gently press down the scored center to create a well.
Build the Vegetable Base
- Melt 2–3 Tbsp butter in a large skillet over medium heat.
- Add diced onion and cook until soft and translucent, about 3–4 minutes.
- Add mushrooms and cook until their liquid releases and evaporates and they turn lightly golden.
- Add green and red peppers; sauté 2–3 minutes until just tender. Add garlic and cook 30 seconds. Season lightly with salt and pepper. Set aside.
Make the Roux
- In a heavy saucepan, melt the remaining butter over medium heat.
- Whisk in flour and cook 2–3 minutes, stirring constantly, until smooth and lightly golden (do not brown).
- Whisk in salt, pepper, and nutmeg (if using).
Build the Sauce
- Slowly whisk in chicken broth until smooth.
- Add white wine and Worcestershire
- Bring to a gentle simmer, whisking until thickened.
- Stir in half-and-half and cream.
- Simmer gently for 5 minutes, stirring occasionally.
Finish the Dish
- Fold in cooked chicken and sautéed vegetables.
- Simmer gently until everything is heated through and well coated.
- Taste and adjust seasoning. Stir in chopped parsley.
The sauce should be rich, creamy, and spoonable, thick enough to hold inside the pastry cups.
To Serve
Spoon Chicken à la King into warm puff pastry cups just before serving. Garnish with additional parsley.
Chicken à la King
Description
A classic family favorite gets a fresh update in this Chicken à la King. Tender chicken and fresh mushrooms swim in a silky, flavorful sauce, brightened with red peppers and a splash of white wine, then spooned into crisp puff pastry cups. Comforting, elegant, and perfect for a special dinner or nostalgic celebration.
Ingredients
- 4 cups cooked chicken, diced (rotisserie chicken works beautifully)
- ¾ cup unsalted butter, divided
- ¾ cup all-purpose flour
- 2 tsp kosher salt
- ½ tsp black pepper
- Pinch of nutmeg
- ½ cup finely diced yellow onion
- 8 oz baby bella mushrooms, sliced
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 small clove garlic, minced (optional)
- 2 cups chicken broth
- ½ cup dry white wine (or dry vermouth)
- 1½ cups half-and-half
- ½ cup heavy cream
- ½ tsp Worcestershire sauce (optional)
- 2–3 Tbsp chopped fresh parsley, plus more for garnish
Puff Pastry Cups
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten with 1 tsp water (for egg wash)
Instructions
Puff Pastry Base
- Roll thawed pastry slightly if too thick.
- Cut into 3.5 inch squares.
- Dock the center lightly with a fork.
- Score (don’t cut through) a smaller square or circle about ¾ inch from the edge.
- Beat one egg with a little water and delicately brush only around the scored circle with the egg wash. Leave the center without egg wash.
Build the Vegetable Base
- Melt 2–3 Tbsp butter in a large skillet over medium heat.
- Add diced onion and cook until soft and translucent, about 3–4 minutes.
- Add mushrooms and cook until their liquid releases and evaporates and they turn lightly golden.
- Add green and red peppers; sauté 2–3 minutes until just tender. Add garlic and cook 30 seconds. Season lightly with salt and pepper. Set aside.
Make the Roux
- In a heavy saucepan, melt the remaining butter over medium heat.
- Whisk in flour and cook 2–3 minutes, stirring constantly, until smooth and lightly golden (do not brown).
- Whisk in salt, pepper, and nutmeg (if using).
Build the Sauce
- Slowly whisk in chicken broth until smooth.
- Add white wine and Worcestershire
- Bring to a gentle simmer, whisking until thickened.
- Stir in half-and-half and cream.
- Simmer gently for 5 minutes, stirring occasionally.
Finish the Dish
- Fold in cooked chicken and sautéed vegetables.
- Simmer gently until everything is heated through and well coated.
- Taste and adjust seasoning. Stir in chopped parsley.
The sauce should be rich, creamy, and spoonable, thick enough to hold inside the pastry cups.
Notes
To Serve
Spoon Chicken à la King into warm puff pastry cups just before serving. Garnish with additional parsley.
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Matriarch Muse : Liz
Liz Murray was born in 1914 in Pennsylvania. She studied home economics at Marywood College and went on to serve as the head dietician of a State Hospital for 35 years. During that time, she directed her team to cook three meals per day for 1,600 people.
Liz never married and lived in bustling Irish Catholic homestead with her mother, aunts, and her younger sister Marguerite’s family, including her six nieces and nephews. When her sister tragically died at age 47, “Aunt Liz “served as a beloved mother figure to her nieces and nephews. She was kind and generous, elegant and funny. Her cooking is the stuff of legends in our family. From Thanksgiving feasts to sweet treats, to even making her niece’s massive, scrumptious cherry walnut wedding cake, Aunt Liz remains our family’s culinary gold standard. It’s such an honor to celebrate and preserve her food legacy.
