Chicken a la King

Chicken a la King combines  chicken  with a creamy white wine sauce and vegetables over rounds of puff pastry or toast  points.
Chicken a  la King

Chicken a  la King

By Sue Lau | Palatale Pastime

Chicken a la  King is my recipe of the day  with the  blogging group “From  Our Dinner Table”. We  join up forces every week to share recipes on a variety  of topics.

We  are sharing  vintage  recipes this week. I am sharing my version of chicken a la king  as my choice.  The classic recipe which dates back to the 70’s. And  even before that,  back to the  late 1800’s.

You will love  this on  your brunch  table! It is true comfort  food.

Chicken a  la King

Chicken a la King was  a common brunch  item in  the 1970’s, being  served  for the  “lunch” portion  of brunch.

The dish  has a creamy wine sauce with chicken that is served on vol-au-vent  puff  pastry shells or  things like toast points. You can  also  serve it with  things like rice or  noodles. I like puff  pastry best.

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Chicken a la King

Chicken a  la King

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Chicken a la King

Chicken a la King

Sue Lau
Prep Time 15 mins
Cook Time 15 mins
Course brunch, Main Dish
Cuisine American, French
Servings 6


  • 6 puff pastry shells baked according to package directions or 6 slices toast, in points
  • 3 cups chopped cooked chicken
  • 1/2 cup chopped shallot
  • 8 ounces sliced white mushrooms
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1/2 cup dry white wine
  • 1/2 cup frozen peas and carrots thawed
  • 2 ounce jar of diced pimientos
  • 1/2 teaspoon dried thyme
  • 2 teaspoons dried chives
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup cornstarch
  • 2 cups chicken broth
  • 1/2 cup heavy cream


  • Bake up puff pastry shells cut with a donut cutter and set aside. May also use toast points but make those right before serving.
  • Saute the shallots and mushrooms in the mixture of butter and oil until softened.
  • Stir in the wine and cook down.
  • Add the cooked chicken, peas, carrots, pimientos, thyme, chives, salt and black pepper and cook briefly until peas and carrots soften.
  • Stir cornstarch into the chicken broth and add to the pan.
  • Bring the sauce to a boil and cook until thickened.
  • Stir in the heavy cream and cook a little more to warm the cream.
  • To serve, punch down the center hole of the puff pastry shell and ladle the chicken sauce over the top.


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Chicken a  la King

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