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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.


From the kitchen of palatablepastime.com
Keyword vintage recipes