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–+ servings

Classic Chicken à la King

Hilary PARKER
Get ready to fall in love with this retro classic all over again! This Chicken à la King recipe features a glossy, decadent sauce packed with tender chicken, earthy mushrooms, and vibrant peppers. It is perfectly refreshing yet totally crave-worthy, and best of all, you can whip this up in just 30 minutes using rotisserie chicken or holiday leftovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Dishes
Cuisine American
Servings 6
Calories 410 kcal

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

Calories: 410kcalCarbohydrates: 18gProtein: 24gFat: 28gSaturated Fat: 15gFiber: 2gSugar: 4g
Keyword 30-minute meal, Chicken à la King recipe, creamy chicken sauce,, easy Chicken à la King, leftover turkey recipe
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