Get ready for a dinner that feels like a warm hug! If you have been searching for the ultimate “Chicken à la King recipe” that balances nostalgia with modern convenience, you’ve come to the right place. I first stumbled back onto this dish when I was staring at a fridge full of leftovers and wanted something more exciting than a sandwich. That is when I rediscovered this gem. It is a 30-minute preparation that transforms simple ingredients into a glossy, decadent sauce that tastes like you spent hours at the stove.
While many of us recall this from our childhood, this version has been refreshed for the 2025 revival trends. It is the perfect cozy winter comfort food and holiday leftover solution, especially if you want to whip up “Turkey à la King” after Thanksgiving. Though frozen pot pies exist, I wanted a scratch-made “easy Chicken à la King” that gives you total control over the flavor. By using rotisserie chicken for convenience, you can have this on the table faster than delivery. Let’s get cooking!
Table of Contents
Classic Chicken à la King
Ingredients
For the Sauce Base:
- 6 tablespoons unsalted butter
- 8 ounces white button mushrooms sliced
- 1 medium yellow onion diced
- 3 large cloves garlic minced or crushed
- 6 tablespoons all-purpose flour
For the Creamy Sauce:
- 2½ cups chicken stock homemade or good-quality store-bought
- ½ cup heavy whipping cream
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard powder
- 1/16 teaspoon cayenne pepper or ½ teaspoon hot sauce
For the Filling:
- 3 cups cooked chicken chopped or shredded (rotisserie chicken works perfectly!)
- 1 cup frozen peas thawed and drained
- 1 cup jarred pimentos drained well and chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley minced
For Serving (Choose your favorite):
- Cooked rice egg noodles, biscuits, puff pastry shells, or toasted bread
Instructions
- Sauté the Aromatics: Melt the butter in a medium-sized pot or deep skillet over medium heat. Add the sliced mushrooms and cook for 3-5 minutes until they start to soften and release moisture. Add the diced onion and cook for another 5 minutes until soft. Add the minced garlic and cook for just 30 seconds until fragrant.
- Create the Roux: Sprinkle the flour evenly over the mushroom and onion mixture. Stir constantly for 1 minute to coat everything and cook out the raw flour taste.
- Build the Sauce: Slowly pour in the chicken stock and heavy cream while whisking continuously to prevent lumps. Add the salt, pepper, mustard powder, and cayenne. Bring to a boil over medium-high heat, then reduce to low and simmer for 3 minutes until the sauce is thick and glossy.
- Add the Filling: Stir in the cooked chicken, thawed peas, and drained pimentos. Cook over low heat for about 2 minutes, stirring gently, until everything is heated through completely.
- Finish with Brightness: Remove from heat and stir in the fresh lemon juice to brighten the flavors. Taste and adjust seasoning if needed.
- Serve: Ladle the creamy sauce over biscuits, rice, noodles, or puff pastry shells. Garnish with fresh minced parsley and serve immediately.
Notes
Chef’s Notes & Variations
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of stock if the sauce is too thick.
- Freezing: You can freeze this! Be sure to reheat the sauce very slowly while whisking to maintain its smooth consistency.
- Swap the Meat: This is the perfect solution for holiday leftovers—simply swap the chicken for Turkey à la King.
- Serving Tip: For a “fancy” dinner party vibe, serve this in puff pastry shells (vol-au-vent). For a cozy weeknight, spoon it over simple buttered toast or mashed potatoes.
Nutrition
Ingredients
Here is everything you need to pull this together. I have kept it classic but focused on quality.
- 6 tablespoons unsalted butter
- 8 ounces white button mushrooms, sliced
- 1 medium yellow onion, diced
- 3 large cloves of garlic, minced or crushed
- 6 tablespoons all-purpose flour (essential for the roux)
- 2½ cups chicken stock (homemade or good-quality store-bought)
- ½ cup heavy whipping cream
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard powder
- 1/16 teaspoon cayenne pepper (or ½ teaspoon hot sauce for a little kick)
- 3 cups cooked Chicken, chopped or shredded (rotisserie chicken works perfectly!)
- 1 cup frozen peas, thawed and drained
- 1 cup jarred pimentos, drained well and chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, minced
- For Serving: Cooked rice, egg noodles, biscuits, puff pastry shells, or toast
How to Make Chicken à la King
Here are the steps to mastering this retro classic. It comes together quickly, so I recommend measuring everything out before you start!
1. Sauté the Aromatics. Start by melting the butter in a medium-sized pot or deep skillet over medium heat. Once the butter is mostly melted and begins to foam, throw in the sliced mushrooms. Cook them for 3-5 minutes, stirring occasionally, until they are tender and cooked through. You want them to soften and release their moisture; they will then shrink and develop those lovely golden edges. Next, add the diced onion and cook for an additional 5 minutes, until it is soft and translucent. Your kitchen should smell absolutely amazing by now! Finally, add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
2. Create the Roux. This is the technical secret. Sprinkle the flour evenly over the mushroom and onion mixture, stirring constantly to coat everything thoroughly. Continue cooking for 1 minute, stirring occasionally. This step is crucial; cooking the flour eliminates the raw flour taste and creates the “roux,” which serves as the foundation for thickening your sauce. It will look like a thick paste, and that is exactly right.
3. Build the Sauce Pour in the chicken stock and heavy cream, whisking continuously to prevent lumps. This helps achieve that optimal creamy consistency. Add the salt, black pepper, mustard powder, and cayenne pepper. Bring the mixture up to a boil over medium-high heat. You’ll see the sauce thickening as it heats up. Once it boils, reduce the heat to low and let it simmer gently for 3 minutes. The sauce should be glossy and thick enough to coat the back of a spoon.
4. Add the Filling Ingredients. Stir in the cooked Chicken, thawed peas, and drained pimentos. Ensure you incorporate vegetables at the right time to keep them vibrant. Cook over low heat for about 2 minutes, just until everything is heated through. You don’t want to overcook it here; you are just warming the Chicken and peas.
5. Finish with Brightness. Remove the pot from the heat and stir in the fresh lemon juice. This is my favorite trick; it adds a “zippy” brightness that cuts through the rich cream sauce. Taste it and see if you need a pinch more salt or pepper.
6. Serve & GarnishLadle the creamy Chicken à la King over your chosen base: fluffy rice, buttered egg noodles, warm biscuits, or crispy puff pastry shells. Sprinkle with minced fresh parsley for a pop of color.
Tips, Variations & Serving Suggestions
This recipe is incredibly versatile. While the version above is a “Classic Chicken à la King,” you can easily adapt it to what you have on hand.
A Bit of History is fascinating, as it reveals the disputed origins of this dish, with claims from Delmonico’s, the Brighton Beach Hotel, and the Claridge Hotel in London. It evolved from the late 1800s to reach peak popularity from 1910 to 1960. Today, we are seeing a modern revival because good flavor never goes out of style.
Creative Variations
- Make it Spicy: If you love heat, try a spicy version with Calabrian chiles and Dijon mustard.
- Vegetarian Swap: You can easily create a vegetarian version using tofu or other meat alternatives.
- Thanksgiving Hero: As mentioned, this is the perfect vehicle for leftover turkey swap the Chicken 1:1.
- The “Sherry” Touch: While my recipe uses lemon for acidity, traditional versions often use sherry or white wine. You can deglaze the pan with a splash of sherry before adding the stock for a deeper, nuttier flavor.
Storage & Meal Prep
For busy families, utilizing make-ahead and meal prep tips can be beneficial. The sauce actually tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of stock if the sauce has thickened too much.
Nutrition Note
Nutritional information is approximate and may vary based on ingredients used. This rich sauce is protein-packed and also features heavy cream, making it a comforting treat to enjoy.
What to Serve With Chicken à la King
The beauty of this dish lies in its versatility. Here are my top recommendations for serving to capture diverse tastes:
- Puff Pastry Shells (Vol-au-vent): This is the classic “fancy” presentation that looks incredible for guests.
- Comfort Carbs: It is perfectly at home over mashed potatoes, biscuits, or simple toast.
- Noodles & Rice: For a quick and satisfying weeknight dinner, serve it over egg noodles or rice.
Pairing Recommendations
To balance the richness of the cream sauce, I recommend pairing it with dry white wines, such as Soave, Chardonnay, or Pinot Grigio. If you prefer bubbles, Cava or Prosecco works beautifully. For a non-alcoholic option, a lightly sweetened iced tea with lemon provides a refreshing contrast.
Frequently Asked Questions
What is the difference between Chicken à la King and chicken pot pie?
The main difference lies in the crust. Chicken pot pie is baked inside a pie crust (top and bottom or just the top), whereas Chicken à la King is a stovetop cream sauce dish served over a starch, such as biscuits, toast, or pasta.
Can I freeze Chicken à la King?
Yes, you can freeze it! However, because it is a dairy-based sauce, there is a slight risk of separation when thawing. I recommend freezing it in an airtight container and reheating it gently over low heat, whisking constantly to re-emulsify the mixture.
Why is it called Chicken à la King?
The name’s origin is quite debated! Some attribute it to chef Charles Ranhofer at Delmonico’s, while others point to the Brighton Beach Hotel or the Claridge Hotel in London. Regardless of who invented it, the “King” title likely refers to the rich, regal nature of the cream sauce.
Final Thoughts
I hope this “Chicken à la King recipe” becomes a new favorite in your rotation. It is one of those rare dishes that manages to be elegant enough for company yet simple enough for a Tuesday night. Whether you serve it over biscuits or in puff pastry shells, the creamy, savory flavor is totally crave-worthy.
I would love to hear how yours turned out! Did you stick to the classic or try the spicy variation? Let me know in the comments below.
