Description
Classic Chicken a la King is a creamy and comforting dish featuring tender shredded chicken, mushrooms, peas, and pimientos in a rich buttery sauce, perfect served atop rice, pasta, toast, or biscuits for a hearty meal.
Ingredients
Scale
Sauce Base
- 1/2 cup salted butter
- 8 ounces white or cremini mushrooms, sliced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
Egg Mixture
- 2 large egg yolks
- 1/3 cup heavy cream
Add-ins
- 1 cup frozen peas
- 1 (8 ounce jar) diced pimientos, drained
- 4 cups shredded cooked chicken
Instructions
- Cook Mushrooms: In a large saucepan, melt 1/2 cup salted butter over medium-high heat. Add 8 ounces of sliced mushrooms and cook for about 5 minutes, or until softened, stirring occasionally.
- Make the Sauce: Stir in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour is fully incorporated and there are no visible specks. Gradually pour in 2 cups chicken broth and 1 1/2 cups milk while stirring. Bring the mixture to a boil, then reduce the heat to low and simmer for about 3 minutes, or until the sauce thickens.
- Temper Eggs: In a small bowl, whisk together 2 large egg yolks and 1/3 cup heavy cream. Slowly whisk in about 1/2 cup of the hot sauce from the pan into the egg mixture to temper the eggs, preventing curdling. Pour the tempered mixture back into the saucepan, whisking continuously. Cook for an additional 2 minutes to thicken the sauce further.
- Add Peas, Pimientos, and Chicken: Stir in 1 cup frozen peas, 1 (8 ounce jar) diced pimientos, and 4 cups shredded cooked chicken. Continue cooking for 2-3 minutes, or until the peas are heated through and the chicken is warmed. Season with salt and pepper to taste if desired.
- Serve: Serve hot over cooked rice, pasta, toast, or biscuits for a delicious, comforting meal.
Notes
- Chicken a la King is traditionally served over rice, pasta, toast, or biscuits depending on preference.
- Use salted butter to add flavor; adjust salt in the final seasoning accordingly.
- Ensure to temper the eggs slowly to avoid scrambling them in the hot sauce.
- Fresh or frozen peas can be used, but frozen peas should be thawed slightly before adding.
- Leftover cooked chicken works perfectly for this recipe to save time.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 120 mg
