Creamy Chicken a la King Recipe: Rich & Savory
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.
Recipe Video
Recipe Ingredients
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
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.
