Chicken a la King

Posted: December 1

Time: 20 minutes

Yield: 6 servings

recipe image

Chicken a la King is a nostalgic and classic recipe that's making a comeback! Brimming with richness and heartiness, Chicken a la King coats chicken and tender mushrooms in a creamy, savory sauce which bursts with the sweetness of pimiento peppers. Moreover, it's perfect for making in a pinch, since you can have this dish on the table in a literal snap. It's a royally good weeknight dinner, perfect for spreading on toast or mopping up with biscuits!


• 1/2 cup salted butter • 8 ounces mushrooms, sliced • 1/2 cup all-purpose flour • 2 cups chicken broth • 1 1/2 cups milk • 2 egg yolks • 1/3 cup heavy cream • 1 cup peas, frozen • 1 cup pimientos, chopped and drained • 4 cups chicken, chopped and cooked • toast, optional, for serving • biscuits, optional, for serving


Step 1

In a large saucepan on the stove-top over medium-high heat, melt the butter.

Step 2

Add in the mushrooms and cook until they are softened, for about 5 minutes.

Step 3

Add in the flour and stir until there are no more spots of flour and the raw flour smell dissipates, for about 2 minutes.

Step 4

Pour in the chicken broth and milk and bring the mixture to a boil.

Step 5

Reduce the heat to low and simmer until the sauce thickens, about 3 minutes.

Step 6

In a small mixing bowl, whisk the egg yolks and heavy cream together.

Step 7

Whisking the egg mixture constantly, slowly pour in about 1/2 cup of the chicken broth mixture, a little at a time, into the egg mixture. This process tempers the eggs, ensuring they won't scramble in your final dish and will instead become part of a delicious sauce.

Step 8

Pour the tempered egg mixture back into the saucepan and whisk constantly for 2 minutes.

Step 9

Stir in the peas, pimientos, and chicken and cook until heated through, for about 3 minutes.

Step 10

Serve hot over toast or biscuits.

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