Chicken a la king is a hearty, creamy dish with chicken, peas, peppers, mushrooms, and pimentos. Serve over a bed of rice or flaky biscuits for a rich and satisfying dinner.
Course main meal
Cuisine American
Keyword chicken a la king recipe, chicken ala king, how to make chicken a la king, recipe for chicken a la king, what is chicken a la king
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 6servings
Calories 373kcal
Author Beth Pierce
Ingredients
8tablespoonsbutter½ cup
8ouncescremini mushrooms or white button mushrooms sliced
1small yellow onion chopped
1green bell pepper diced
2clovesgarlic minced
½teaspoondry mustard
½cupall-purpose flour
2cupslow sodium chicken broth
1cuphalf and half
1cupfrozen peas
7ouncesdiced pimentos well drained
3cupscooked diced or shredded chicken
Instructions
Melt butter over medium-high heat in a large pot or Dutch oven.
Add the mushrooms and cook for 2-3 minutes. Add the onion and green pepper, cooking until the veggies soften and the mushrooms brown.
Reduce the heat to medium-low and add the garlic and dry mustard. Sprinkle in the flour while continuing to stir. Cook and stir for about 2 minutes. Slowly pour in the chicken broth while stirring to combine. Simmer until thickened.
Reduce heat to low and stir in the half and half, peas, pimentos, and cooked Chicken. Continue cooking and stirring until everything is hot. If the mixture becomes too thick, add one-quarter cup of chicken broth at a time to reach the desired thickness. Serve over rice, noodles, toast, biscuits, or puff pastry shells.
Video
Notes
Take the time to brown the mushrooms. They taste better that way, and the dish is more visually appealing.
Don't get too hung up in the blending of the flour with the mushrooms, onions, and peppers. It will all work out when you add the broth and the milk.
Drain the pimentos well because you don't want the juice that they are packed in flavoring or coloring your dish.
Frozen peas are best in this dish. They retain their color, shape, and flavor during the simmering process much better than canned or fresh.
For a lower-fat version, cut the butter and cream in half. It will still be delicious, just not as rich.
If the mixture gets too thick, add one-quarter cup of chicken broth at a time to reach desired thickness.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
To freeze, first cool completely. Then ladle into freezer bags. Lay the freezer bags down in a single layer on rimmed baking sheets and place the sheet in the freezer. Once fully frozen, stack the bags up on their side in the freezer to save on space. Thaw in the fridge overnight.