Chicken A La King Recipe

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Chicken a la King

Beth French


If you are on a diet, skip this dish! If you would like an authentic creamy chicken dish that is served on puff pastry and is out of this world, then please try this old family recipe. You will be happy you did!

pinch tips: How to Quarter a Chicken





30 Min


25 Min


5 Tbsp
real butter
2 c
washed and sliced mushrooms
1 can(s)
chicken stock/broth
large jar of pimento, drained
1 tsp
onion salt or powder
1 c
whole milk
2 c
of diced and cooked chicken tenderloins with gristle removed (pan fried or boiled)
5-6 Tbsp
all purpose flour
1 box
pepperidge farm puff pastry sheets
salt and pepper to taste

Directions Step-By-Step

Remove puff pastry from the freezer and let semi thaw (10 minutes).
Unfold pastry sheet, lay it flat and cut into 2 inch squares. Place squares onto a lightly greased baking/cookie sheet. Bake at 400 degrees for 10 minutes or until slightly browned on top. Set aside and keep warm.
Saute mushrooms in butter until softened. Add cooked chicken, pimento and 1/2 can of chicken stock/broth. Mix flour with remaining stock/broth and mix well until there are no lumps. Slowly add flour/stock mixture to the chicken/mushroom/pimento mixture. Cook over medium heat and stir frequently until thickened.
Once mixture is thickened, slowly add milk and stir until thoroughly blended and slightly thickened but do not boil!
Serve over puff pastry shells.

About this Recipe

Course/Dish: Chicken
Regional Style: French