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
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 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.
Vintage Recipes
- Chicken a la King by Palatable Pastime (You are Here!)
- Baked Alaska for Two by Making Miracles
- Calabrese Tuna Antipasto Salad by That Recipe
- Chicken Cordon Bleu by Family Around the Table
- Chicken Divan with Curry Recipe by West Via Midwest
- Classic Glorified Chicken by A Day in the Life on the Farm
- Classic Layered Taco Dip by Blogghetti
- Grandma’s Sea Foam Candy (Divinity)–No Corn Syrup by Art of Natural Living
- One Skillet Pork Chop Dinner by Hezzi-D’s Books and Cooks
- Skillet Chicken Pot Pie by A Kitchen Hoor’s Adventures
- The Relish Tray by Our Good Life
- The Wedge Salad with Blue Cheese Dressing by Karen’s Kitchen Stories
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Chicken a la King
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Chicken a la King
Chicken a la King
Ingredients
- 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
Instructions
- 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.
Notes
You should consider joining my recipe group on Facebook! I have lots more recipes from blogger friends around the world!
We enjoy Chicken ala King around here too. It is like a deconstructed chicken pot pie.
Yummm that looks so creamy and comforting – perfect for this time of year!