Ready in 45 minutes
Chicken a la King is warm and soothing. This version is delicious, albeit rich comfort food. It's a great winter dish, and a fine way to use up chicken leftovers. I like serving it in vol au-vents - French for "windblown" (puff pastry shells.) Green pepper or red pimientos can dress up the dish for holiday time. If you don't like puff pastry, you can serve over cooked rice, toast, or noodles. Can be made ahead and reheated. Allow 45 minutes to prepare.
Melt 1 tablespoon butter in skillet. Add mushrooms and saute until tender, about five minutes. Set aside. Saute onions, carrots, in an additional tablespoon of butter. Set aside.
Prepare puff pastry shells according to directions; they take about 25 minutes to cook.
Make a roux out of the additional butter over medium heat until bubbling (melt the butter and mix in the flour, bit by bit, whisking with a fork or whisk to remove all clumps before adding more).
Brown the roux to a light brown color, then gradually whisk in the chicken stock. Add the rest of the stock, keeping sauce simmering but not boiling furiously, and add the sherry. Reduce heat to medium and add the vegetables and cubed chicken.
Serve over puff pastry shells. Garnish with chives or parsley.
This is a pretty rich dish. BigOven calculates this at about 917 calories per serving, and about 62g carbohydrate.
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What would you serve with this? Link in another recipe
bradygirl 11m agoDelicious, warming meal.
darren-janicerowe 1y agoEveryone at my supper table LOVED this! Snap peas were a pleasant change to regular peas. I served it over homemade biscuits, and next time will try egg noodles. YUM!
catherine7798 3y ago
stevemur 11y agoEnjoyed this last night. Great dinner on a cold winter night. This recipe is also good re-heated and served over rice.
stevemur 11y ago[I made edits to this recipe.]
stevemur 11y ago[I posted this recipe.]