Description
Classic Chicken a la King is a comforting, creamy dish featuring tender chicken, sautéed mushrooms, peas, and pimientos in a rich, velvety sauce made from a buttery roux, chicken broth, milk, and tempered egg yolks. Perfect served hot over rice, pasta, toast, or biscuits, this recipe delivers a delightful, hearty meal in just 25 minutes.
Ingredients
Scale
Sauté and Sauce
- 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
- 2 large egg yolks
- 1/3 cup heavy cream
Add-ins
- 1 cup frozen peas
- 1 cup diced pimientos, drained
- 4 cups cooked chicken, chopped or shredded
Instructions
- Sauté Mushrooms: In a large saucepan, melt the salted butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, for about 5 minutes until softened.
- Make the Roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour is fully incorporated and no lumps remain.
- Add Broth and Milk: Gradually pour in chicken broth and milk while continuously stirring. Bring the mixture to a boil, then reduce heat to low and simmer for about 3 minutes, allowing the sauce to thicken.
- Temper the Egg Yolks: In a small bowl, whisk together egg yolks and heavy cream. Slowly whisk in about 1/2 cup of the hot sauce from the pan into the egg mixture to temper it, preventing curdling.
- Add Egg Mixture to Sauce: Pour the tempered egg yolk mixture back into the saucepan, whisking continuously. Cook for an additional 2 minutes to further thicken the sauce.
- Add Peas, Pimientos, and Chicken: Stir in frozen peas, diced pimientos, and cooked chicken. Continue cooking for 2-3 minutes 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 classic comfort meal.
Notes
- Use cooked chicken leftovers or rotisserie chicken to save prep time.
- For a thicker sauce, cook the roux a little longer or add slightly more flour.
- Tempering the eggs is crucial to avoid curdling in the sauce.
- Fresh mushrooms can be substituted for cremini or white mushrooms.
- Adjust seasoning with salt and pepper according to taste.
- Serve immediately for best texture; reheating may thicken the sauce further.
