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Creamy Chicken a la King Recipe: Rich & Savory
Transport yourself back to the 1970s with this classic Chicken a la King recipe. This dish was a favorite in many restaurants including mine during that era, known for its rich and creamy sauce served in a puff pastry shell. We've simplified this retro favorite to bring you an easy-to-follow recipe that captures the nostalgic flavors of yesteryears.
👥 4 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- frying pan
- pan
- whisk
📝 Preparation Steps
1
Prepare the Puff Pastry Shells:
2
Roll out the chilled puff pastry on a floured surface.
3
Using a round cookie cutter cut out 4 @ 4 inches (10 cm) circles. These will be the bases of your shells.
4
On 2 of the circles, cut a smaller circle in the center, leaving a 3/4-inch border.
5
Brush the edges of the larger circles with egg yolk mixed with heavy cream.
6
Place the smaller circle on top of the larger ones, creating a raised edge.
7
Use a fork to prick the center of the smaller circle to prevent it from rising too much. Brush the tops with the egg wash.
8
Bake the pastry shells in the preheated Oven for about ⏱️ 15-20 minutes or until they are golden brown and puffed. Set aside.
9
Cook the Chicken:
10
In a frying pan, heat the clarified butter and when hot add the chicken pieces.
11
Sauté until it's cooked through and nicely browned.
12
Add the paprika and mix to coat.
13
Add the bell pepper. Cook for another ⏱️ 2-3 minutes until everything is heated through.
14
Make the Sauce:
Hot Sauce, adjust to taste1 teaspoon
15
In a Reduction Sauce pan, add the butter and when hot add the shallots and sweat them for a couple minutes.
Hot Sauce, adjust to taste1 teaspoon
16
Stir in the flour to create a roux. Cook for about ⏱️ 2 minutes, stirring constantly.
17
Slowly whisk in the chicken stock and heavy cream, ensuring there are no lumps.
Chicken Stock16 ounces
18
Continue to cook, stirring, until the mixture thickens and is very smooth, add the hot sauce, sherry and the peas.
Hot Sauce, adjust to taste1 teaspoon
19
Season with salt and pepper to taste, turn the heat off and add the remaining butter.
Salt and Pepper to taste
20
To Serve:
21
Carefully fill each puff pastry shell with the creamy chicken mixture. Garnish with fresh parsley if desired.
22
Enjoy your Chicken a la King served piping hot, and savor the flavors of this classic dish from the 1970s!
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