Chicken a la King

Today is the last day of Comfort Week and I am finished with my favorite of the 6 recipes, Chicken a la King.  The perfect way to end the week.  This recipe is perfect to serve at Christmas time.  The celery and pimento give the dish a festive look.  It would also be excellent to change to Turkey a la King just but using leftover turkey in place of the chicken.  I adapted this recipe from one I found from Melissa over at A Little Loveliness.

The recipe makes enough to serve 8 and is very versatile.  I had enough to make 2 meals for my family.  The first night I served it in puff pastry shells.  This is my favorite way to have it.  Light, crisp and buttery puffed pastry drench with this creamy and flavorful sauce.  I was in heaven.  This takes the dish to a higher level.  This way would be a perfect way to serve it at an elegant Christmas dinner.

The second night I serve the leftovers over rice.  This was the way the rest of my family enjoyed it.  They just haven’t learned to appreciate puff pastry like I do.  You can also serve this over biscuits, noodles, or toast points too.  I really think any way is a great way to serve this.

Be sure to join me next week.  On Monday, I will share a yummy breakfast that would be perfect to serve over the Thanksgiving weekend, especially if you have any guests from out of town.  Then on Tuesday and Wednesday I will have some recipes to use up all of those Thanksgiving leftovers you may have.  Thursday, I will be taking the day off for the Holiday.  Finally, on Friday and Saturday I will have some quick dinner recipes for those busy holiday nights.

Chicken a la King

  • 1/2 cup butter
  • 1 cup diced celery
  • 1 cup fresh mushrooms
  • 2 cups diced onion
  • 5-6 tablespoons flour
  • 3 1/4 cups chicken broth
  • 1 (4 oz) jar diced pimento
  • 2 cups half-and-half
  • 3 1/2 cups diced cooked chicken breasts
  • puff pastry shells, toast points, biscuits, rice or noodles to serve over
  1. Saute celery, mushrooms, and onion in butter over medium-low heat to reach desired tenderness.
  2. Gradually add 5-6 tablespoons flour, stirring constantly to incorporate.
  3. Turn up heat. As mixture thickens, add chicken stock and half-and-half.
  4. Then stir in chicken and pimento. Spoon chicken mixture into puff pastry shells or over toast points, biscuits, rice, or noodles to serve. Serves 8.

19 comments on “Chicken a la King

  • My husband cleared his plate — he never does that. Thank you for the lovely, yummy recipe!

  • This is the very best chicken ala king I have ever eaten. It is an old recipe. I made it for my mother many times and she has been gone for 20 years.

  • The receipt looks great. I am thinking of serving Chicken ala King for an afternoon wedding shower I am giving in Jan. My question is: do you think I could make the mixturein a pot on the stove and then put it in a crookpot on warm.? I thought it might be nicer serving out of the crookpot rather than off the stove. Thanks..

    • Absolutely. I tried it for convenience and it was little different from off-the-stove. Only difference I detected? The flavors were blended better coming from the crockpot.

  • Very simple recipe, added peas and diced carrots, OMG love it! Have been looking for a recipe for a long time. I found it! Thanks for sharing 🙂

  • Made it for dinner this evening. Omitted the mushrooms because I didn’t have them, but added broccoli (that I steamed separately so it wouldn’t overtake the dish) at the last minute. It was fabulous!

  • I have made Ala King for years, this is the best yet! I substituted fresh sautéed red pepper for the pimento because I had it, a bit of seasoning salt & black pepper. Yum, thanks for the great recipe, I think I will add a touch of red pepper flakes next time.

  • I’ve made this three time and I think it is delicious. I have tweaked it some to my tasting which is more Chicken base with the water plus I have Chicken seasoning that I touch up with at the end. I’ve also taken the rolls and put them in a muffin pan pressed in and put the chicken ala king inside and baked as biscuit container states. Nice and creamy and you can omit anything you don’t like or touch it up to your tasting. Thank you for this recipe….LOVE IT!!!

  • I’m making this right now and it’s looking and tasting good! Thank you for posting this recipe.

  • Made this tonight. I omitted the mushrooms because I didn’t have any, but I did everything else. It was pretty bland to me. I don’t know if I did something wrong. If it weren’t for the pimentos it would have been very tasteless. Thanks for all the great recipes on here. Most of them have been keepers.

  • Looks delicious! I really enjoy your blog, by the way.

  • Made it tonight with Pillsbury Grands Biscuits. Turned out yummy!

  • Comfort food at its finest, for sure!

  • Love the presentation! I made Beef a la King in little puff pastry shells, and it was great. I love the idea of chicken, too! What a great appetizer or meal for kids.

  • Looks wonderful, and so easy! I love the addition of pimentos. We just started using them regularly, and we love them!

    -Krystal @

  • I always wanted to make Chicken A La King but never have. I know my family would love it. We’re all about the comfort food here. Thanks.

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