Creamy Chicken a la King: Rich & Savory

Hello friends, today I’m taking you on a delicious journey back to the culinary wonders of the 70s, a time when classic dishes reigned supreme. And what could be more quintessentially retro and mouthwateringly iconic than a creamy Chicken a la King Recipe?

Chicken a la King, once the superstar of my restaurant’s lunch menu, is a tantalizing blend of tender chicken, a creamy, savory sauce, and an array of veggies, all encased in a delicate puff pastry vol-au-vent.

Yes, you heard me right – we’re giving this beloved classic a delightful twist by serving it in these elegant puff pastry shells. Join me as we embark on this culinary adventure and learn how to make Chicken A La King like a pro. It’s easy, it’s delicious, and it’s a nostalgia-inducing feast you won’t want to miss.

Pro-Tip: It’s All In The Details

When working with puff pastry, remember to keep the dough super chilled. This is key to achieving those irresistibly flaky layers. Use a cookie cutter to create two identical circles, one for the base and another for the top.

If you don’t have one with teeth, don’t worry; a regular cutter will do just fine. Be precise in your cuts, and when assembling the vol-au-vents, a touch of water will help seal the edges seamlessly. Also, prick the center of the pastry to prevent excessive rising. With these tips, you’ll have a pastry shell worthy of your exquisite Chicken A La King.

These little tips make a huge difference in handling the pastry and achieving that beautiful, flaky texture we all love. Remember, it’s these small nuances that elevate a good dish to a great one.

Bonus Pro-tip: Don’t be Afraid to Customize

Feel free to get creative with the ingredients. Whether it’s adding a hint of smoked paprika for a subtle smokiness or adjusting the thickness of the sauce to your liking, these personal touches are what make cooking an art. And don’t forget, if puff pastry isn’t your thing, this versatile dish pairs wonderfully with rice, noodles, or even mashed potatoes. The goal is to make it your own and enjoy every bite!

So, let’s get cooking, shall we?!

Creamy Chicken a la King Recipe: Rich & Savory

Chef Jean-Pierre

Transport yourself back to the 1970s with this classic Chicken a la King recipe. This dish was a favorite in many restaurants including mine during that era, known for its rich and creamy sauce served in a puff pastry shell.

We've simplified this retro favorite to bring you an easy-to-follow recipe that captures the nostalgic flavors of yesteryears. 

5 from 16 votes

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Course Chicken Recipes, Dinner, Main Course

Cuisine American

Servings 4 servings

Calories

Recipe Video

Recipe Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Puff Pastry Shells:

• 1 sheet Puff Pastry, chilled
• 2 Egg Yolks
• 1 tablespoon 15ml Heavy Cream

For the Chicken:

• 1 pound 453g boneless, skinless Chicken Breast, diced into bite-sized pieces
• 1 tablespoons Clarified Butter or cooking oil
• 1/4 teaspoon Smoked Paprika
• 1/2 cup Bell Peppers, finely diced (any color)
• 2 ounces Butter plus 1 more ounce at the end
• 1 large Shallot diced very small (if you do not have shallots use a small onion finely diced)
• ¼ cup All-Purpose Flour
• 16 ounces Chicken Stock
• 1/2 cup Heavy Cream
• 1 teaspoon Hot Sauce, adjust to taste
• 2 tablespoons Cream Sherry (optional)
• 1/2 cup Peas
• Salt and Pepper to taste

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Recipe Instructions

 

Preheat Oven to 400°F (200°C)

Prepare the Puff Pastry Shells:

• Roll out the chilled puff pastry on a floured surface.
• Using a round cookie cutter cut out 4 @ 4 inches (10 cm) circles. These will be the bases of your shells.
• On 2 of the circles, cut a smaller circle in the center, leaving a 3/4-inch border. 
• Brush the edges of the larger circles with egg yolk mixed with heavy cream.  
• Place the smaller circle on top of the larger ones, creating a raised edge.  
• Use a fork to prick the center of the smaller circle to prevent it from rising too much.  Brush the tops with the egg wash.
• Bake the pastry shells in the preheated Oven for about 15-20 minutes or until they are golden brown and puffed. Set aside.

Cook the Chicken:

• In a frying pan, heat the clarified butter and when hot add the chicken pieces.  
• Sauté until it's cooked through and nicely browned. 
• Add the paprika and mix to coat.  
• Add the bell pepper.  Cook for another 2-3 minutes until everything is heated through.  

Make the Sauce:

• In a Reduction Sauce pan, add the butter and when hot add the shallots and sweat them for a couple minutes.
• Stir in the flour to create a roux. Cook for about 2 minutes, stirring constantly.
• Slowly whisk in the chicken stock and heavy cream, ensuring there are no lumps. 
• Continue to cook, stirring, until the mixture thickens and is very smooth, add the hot sauce, sherry and the peas.  
• Season with salt and pepper to taste, turn the heat off and add the remaining butter.  

To Serve:

• Carefully fill each puff pastry shell with the creamy chicken mixture.  Garnish with fresh parsley if desired.
• Enjoy your Chicken a la King served piping hot, and savor the flavors of this classic dish from the 1970s!

Pro-Tips

Note: You can make the puff pastry shells in advance and store them at room temperature for a couple of days. Reheat them in the oven before filling if needed.

Equipment - You can find the items below at our online store!

Silicone Brush

Reduction / Saucier Pan

Woll Non-Stick Fry Pan

Laser Thermometer

Silicone Spatulas

Silicone Baking Mat

Laser Thermometer

Chopper - Scrapper

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Frequently Asked Questions About Chicken A La King

1. What is Chicken A La King?

Chicken A La King is a classic American dish that features chunks of chicken in a rich, creamy sauce, often with mushrooms, bell peppers, and pimentos. The sauce is typically made with butter, flour, and cream or milk, creating a velvety texture that’s both comforting and indulgent.

Traditionally, Chicken A La King is served over rice, noodles, toast, or puff pastry shells, making it a versatile dish that can fit into various meal settings, from casual family dinners to more formal gatherings.

2. What can you serve Chicken A La King on?

This dish is versatile when it comes to serving options. Traditionally, Chicken A La King is served over plain pasta, rice, toast, or biscuits. These starchy bases are excellent for soaking up the creamy sauce. For a lower-carb option, consider serving it with steamed vegetables like broccoli or cauliflower. The dish’s creamy texture and rich flavor pair well with these simple sides, making it a complete and satisfying meal.

3. What side dishes pair well with Chicken A La King?

Chicken A La King pairs beautifully with a variety of sides, primarily those that can absorb or complement its creamy sauce. Here are some popular options:

Rice: White or brown rice serves as a neutral base that soaks up the sauce beautifully. The simplicity of rice allows the flavors of Chicken A La King to shine.

Polenta or Mashed Potatoes: These starchy sides, such as mashed potatoes or goat cheese polenta, are excellent for a heartier meal, complementing the creamy texture and rich flavor of the dish.

Steamed Vegetables: For a lighter and healthier side, steamed vegetables like broccoli, Brussels sprouts, or carrots can balance the richness of the dish.

Salad: A fresh green salad with a light vinaigrette dressing can provide a crisp, acidic contrast to the creamy, rich sauce of the Chicken A La King.

4. Can you freeze Chicken A La King?

Yes, Chicken A La King can be frozen, although it’s best enjoyed fresh. If you decide to freeze it, cool the dish completely and then store it in freezer-safe containers or bags. It can be kept frozen for up to 1 month. When ready to eat, thaw it overnight in the refrigerator and reheat gently in a saucepan, stirring frequently. If the sauce separates upon reheating, you can stir in a bit of milk or cream to bring it back together.

5. What do you serve with Chicken A La King?

Chicken A La King pairs well with a variety of sides. Starchy options like white or brown rice, noodles, bread, toast, puff pastry shells, or biscuits are great for absorbing the creamy sauce. For a healthier twist, serve it with steamed vegetables like broccoli, cauliflower, or a fresh green salad with an oil and vinegar dressing to balance the creaminess of the dish.

6. Can Chicken A La King be made in advance?

Yes, Chicken A La King is a great make-ahead dish. You can prepare it a day in advance, store it in the refrigerator, and reheat it gently before serving. This makes it a convenient option for dinner parties or busy weeknights. Remember to store it in an airtight container to maintain its freshness and flavor.

7. Can I replace the chicken with tuna?

Certainly! Tuna can be a delicious substitute for chicken in this dish, creating a seafood version that seafood lovers will enjoy. Replace the chicken with approximately 4 cups of high-quality tuna. Ensure the tuna is well-drained and flaked before adding it to the sauce. This variation maintains the creamy and comforting essence of the original recipe while providing a delightful twist.

8. How can I reduce the calories in this recipe?

To make a lower-calorie version of Chicken A La King, consider omitting the egg yolks and heavy cream, which are typically added to enrich the sauce. You can also use low-fat milk instead of full-fat cream and reduce the amount of butter used in the recipe. These adjustments will result in a lighter version of the dish while still preserving its essential flavors.

9. Is Chicken A La King a healthy dish?

Chicken A La King can be adapted to be healthier. Originally, it is a rich dish with cream and butter, but you can modify it to suit dietary preferences. Use low-fat milk or a milk alternative, reduce butter, and incorporate more vegetables like peas, carrots, or bell peppers. These changes can help lower the calorie and fat content, making it a more health-conscious choice.

9. What is the origin of Chicken A La King?

Chicken A La King has a debated origin, with several stories claiming its invention in the early 20th century. It’s often associated with hotel dining and was particularly popular in the 1950s and 1970s. Despite its uncertain beginnings, it’s become a staple in American cuisine, known for its creamy sauce and versatility.

11. What variations can you make on Chicken A La King?

There are numerous variations of Chicken A La King. You can add different vegetables like mushrooms, bell peppers, or green peas, or change the protein to shrimp or turkey for a different twist. Some recipes include sherry or white wine for added depth of flavor. Experimenting with these variations can lead to discovering your perfect version of this classic dish.

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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.

Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 2 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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