Chicken à la King

This chicken à la king is creamy, comforting, and full of rich flavors. I love how the tender chicken, mushrooms, and vegetables come together in a silky sauce that’s perfect for filling flaky vol-au-vent shells. It’s an elegant yet hearty dish that feels special enough for entertaining but cozy enough for a weeknight meal.

Why You’ll Love This Recipe

I like this recipe because it has a wonderful balance of textures and flavors. The puff pastry shells add a light, crisp base, while the creamy chicken filling is savory and satisfying. I enjoy that it’s versatile too I can serve it in pastry shells, over rice, or even with buttered noodles. It’s a classic recipe that never goes out of style.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Vol-au-vent Shells
2 puff pastry sheets store bought and slightly thawed
1 egg
1 tablespoon half and half or milk/water

Chicken à la King
4 boneless skinless chicken thighs cut into bite-sized cubes
2 tablespoon unsalted butter
1 tablespoon olive oil
8 oz cremini mushrooms quartered
1 small onion finely diced
3 cloves garlic minced
3 tablespoon all-purpose flour
2 cups chicken stock warmed
1 cup heavy cream or half-and-half for lighter
⅛ teaspoon nutmeg a small pinch goes a long way
1 cup green beans trimmed and cut into 1-inch pieces, blanched 2 minutes
1 cup frozen peas thawed
½ cup pimientos diced
Kosher salt & freshly ground black pepper to taste
2 tablespoon fresh parsley or chives chopped (for garnish)

Directions

1. I preheat my oven to 400°F (200°C). I cut the puff pastry into circles and stack them to form vol-au-vent shells. I brush with an egg wash made from egg and half and half, then bake for 15–20 minutes until golden and puffed.
2. In a large skillet, I heat butter and olive oil, then sauté the chicken pieces until lightly browned. I remove them and set aside.
3. In the same skillet, I cook the mushrooms, onion, and garlic until soft and fragrant.
4. I sprinkle in the flour and stir well to create a roux. I slowly whisk in the warm chicken stock, followed by the cream, stirring until smooth and thickened.
5. I season the sauce with nutmeg, salt, and pepper.
6. I return the chicken to the skillet, then stir in the green beans, peas, and pimientos. I let everything simmer gently until heated through.
7. I spoon the creamy chicken mixture into the pastry shells and garnish with parsley or chives before serving.

Servings and Timing

This recipe makes about 6 servings. Preparation takes 20 minutes, and cooking takes 35 minutes, so the total time is about 55 minutes.

Variations

Sometimes I swap chicken thighs for chicken breast if I want a leaner version. I like adding a splash of sherry or white wine to the sauce for extra depth. If I don’t want to use puff pastry shells, I serve the chicken mixture over rice, mashed potatoes, or egg noodles. For more vegetables, I occasionally add carrots or bell peppers.

Storage/Reheating

I store leftover chicken à la king in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of stock or cream to loosen the sauce. I don’t store the filled pastry shells, but I keep baked shells at room temperature for a day and fill them just before serving.

FAQs

Can I make this without puff pastry shells?

Yes, I often serve it over rice, pasta, or biscuits instead.

Can I use chicken breast instead of thighs?

Yes, I can, though I find thighs stay juicier and more flavorful.

Can I make the sauce ahead of time?

Yes, I prepare the sauce and chicken up to a day in advance, then reheat and add vegetables before serving.

What can I use instead of heavy cream?

I sometimes use half-and-half or even whole milk for a lighter version.

Do I need to blanch the green beans?

Yes, I like blanching them so they stay bright and tender-crisp in the sauce.

Can I add more vegetables?

Yes, I often add carrots, celery, or bell peppers for variety.

How do I keep the sauce from curdling?

I make sure to add the cream gradually and keep the heat at a gentle simmer.

Can I freeze chicken à la king?

I don’t recommend freezing it, since the cream sauce can separate.

Can I use rotisserie chicken instead?

Yes, I sometimes use cooked shredded chicken to save time.

What can I serve alongside this dish?

I like pairing it with a fresh green salad or roasted vegetables to balance the richness.

Conclusion

I love making chicken à la king because it’s rich, creamy, and satisfying while still elegant enough for special occasions. The combination of tender chicken, vegetables, and velvety sauce served in flaky pastry shells makes every bite comforting and memorable.

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