Best 9 Chicken A La King In Puff Paste Recipes

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Chicken à la king is a classic dish that combines tender chicken, creamy sauce, and savory vegetables, all wrapped in a flaky puff pastry. This delightful recipe has been enjoyed for generations and is a staple of many home kitchens. With its rich flavor and elegant presentation, chicken à la king in puff pastry is perfect for special occasions or everyday meals. This article will guide you through the steps of creating this delicious dish, providing tips and tricks to ensure a perfect result. Get ready to tantalize your taste buds with this timeless culinary masterpiece.

Let's cook with our recipes!

PASTRY CHICKEN A LA KING



Pastry Chicken a la King image

Mom made this smell and look so divine, I forgot that peas-which I disliked-were in it. -Patty LaNoue Stearns, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

1 package (10 ounces) frozen puff pastry shells
3 tablespoons butter
1 cup sliced fresh mushrooms
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
1 small onion, finely chopped
3 tablespoons all-purpose flour
2 cups 2% milk
2 egg yolks
2 tablespoons heavy whipping cream
1/4 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 cup frozen petite peas

Steps:

  • Bake pastry shells according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened. Add chicken and peas; heat through. Serve over pastry shells.

Nutrition Facts : Calories 452 calories, Fat 27g fat (11g saturated fat), Cholesterol 138mg cholesterol, Sodium 588mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.

CHICKEN A LA KING IN PUFF PASTE



Chicken a La King in Puff Paste image

This recipe, is easy, and uses store-bought Vol au Vent shells, bake them according to package directions while the sauce is being made. It comes from Rachael Ray, who I really love, and own many of her early books. I cook from them often.

Provided by Tuck Burnette

Categories     Lunch/Snacks

Time 1h10m

Yield 4 shells, 4 serving(s)

Number Of Ingredients 17

4 large single serve patty shells
2 tablespoons oil
1 large onion, finely chopped
4 celery ribs, from the heart, sliced thinly
4 medium carrots, peeled, sliced thinly on a bias
1/2-1 red bell pepper, peeled, seeded, cored, sliced in half horizontally, and thinly sliced
1 bay leaf
3 tablespoons butter
3 tablespoons flour
1/2 cup dry white wine
4 cups chicken broth
1 1/2 lbs boneless chicken breasts, trimmed, cubed
8 ounces of thinnest asparagus, tough parts removed, remainder cut into 1/2-1-inch pieces
1 cup cream
1 cup frozen young peas, defrosted
5 sprigs tarragon, leaves finely chopped
salt and pepper

Steps:

  • Bake patty shells on a sheet according to package directions.
  • Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
  • Add the bell pepper and the bay leaf and some salt and pepper.
  • Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
  • Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
  • Stir in the asparagus and cream and peas.
  • Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.

Nutrition Facts : Calories 785.5, Fat 51.6, SaturatedFat 22.9, Cholesterol 198.2, Sodium 1037.2, Carbohydrate 28, Fiber 6.8, Sugar 10, Protein 47.4

CHICKEN A LA KING



Chicken a la King image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h40m

Yield Serves 6

Number Of Ingredients 18

3 ribs celery, thinly sliced on bias
1 large onion, finely chopped
2 carrots, thinly sliced on bias
1 fresh bay leaf
Salt and pepper
1/2 red bell pepper, thinly sliced into strips
3 tablespoons butter
3 heaping tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups chicken stock
1/2 cup heavy cream
4 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
1 cup frozen peas
2 tablespoons fresh tarragon, chopped
2 packages (4 to 6 each) puff-pastry shells
1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
2 tablespoons chives, finely chopped

Steps:

  • Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
  • Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
  • Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

CHICKEN A LA KING III



Chicken a la King III image

Easy and delicious, this a la King is a family favorite. Great for luncheons and buffets for the holidays.

Provided by Joan Zaffary

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 11

2 tablespoons butter
1 green bell pepper, chopped
1 cup sliced fresh mushrooms
1 cup chicken broth
2 tablespoons all-purpose flour
2 ¼ cups cooked, cubed chicken breast meat
1 cup sour cream
2 egg yolks
1 pimento, chopped
4 teaspoons cooking sherry
salt and pepper to taste

Steps:

  • Melt butter in a large skillet over medium high heat. Saute bell pepper and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat.
  • In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 10 g, Cholesterol 209.9 mg, Fat 23 g, Fiber 1.1 g, Protein 28.8 g, SaturatedFat 12.8 g, Sodium 167.1 mg, Sugar 1.6 g

CHICKEN A LA KING I



Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 11

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

  • Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
  • Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
  • Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
  • Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

CHICKEN à LA KING



Chicken à la King image

Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 cup butter
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 slices toasted baguette

Steps:

  • Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg

CHICKEN ALA' KING ON PUFF PASTRY SHELL



Chicken Ala' King on Puff Pastry Shell image

Truly fit for a King or Queen when served over a puff pastry shell. I devised this recipe years ago when entertaining the girls from the office. Any leftover mildly seasoned chicken can be used for this recipe. I would suggest baking with the skin on for a fuller flavor or use rotisserie chicken. Cook time does not include time for baking puff pastry. Serve with a side fresh fruit, berries or melon slices. Enjoy!

Provided by Chicagoland Chef du

Categories     Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 -3 scallions, trimmed, sliced with tops
4 ounces mushrooms, cleaned and sliced
1/4 sweet red pepper, small dice, added for color
1/4 cup petite frozen green pea
3 -4 tablespoons butter, divided (2 t for saute, 3T for sauce)
3 tablespoons flour
3 cups milk, any
1 teaspoon chicken bouillon granule
1 -2 whole chicken breast, skin on
salt, to taste
pepper, to taste
4 -6 puff pastry shells

Steps:

  • Preheat oven to the temperature recommended for puff pastry shells.
  • Bake puff pastry shells according to package directions. Bake and cool. This can be done ahead of time. Remove center of puff pastry, save for topping.
  • Reduce oven temperature to 325-350° for baking chicken.
  • Bake chicken breast using recipe Or use recipe Recipe #234465. Cool and remove skin. Cube chicken, set aside.
  • Over a low to medium heat, saute the red bell pepper, sliced scallions and sliced mushrooms in butter for approximately 3-5 minutes. Do not over cook. Remove from heat and set aside.
  • In the mean time, make a white sauce.
  • Melt butter, add chicken bullion seasoning, add flour and whisk to combine. It will thicken at this point. Slowly add the milk, 1/2 C at a time, continuing to whisk until the sauce thickens. You may not use all the milk.
  • Add frozen peas to the sauce. Add the peppers, onions, mushrooms and chicken. Warm through.
  • Spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
  • Enjoy!

Nutrition Facts : Calories 623.6, Fat 40.3, SaturatedFat 16.2, Cholesterol 95, Sodium 468.9, Carbohydrate 38.5, Fiber 2.2, Sugar 2.3, Protein 27.3

CHICKEN A LA KING RECIPE WITH PUFF PASTRY



Chicken a la King Recipe with Puff Pastry image

Easy and delicious homemade Chicken a la King with puff pastry shells.

Provided by Louise

Categories     Dinner

Time 28m

Number Of Ingredients 18

4 Tablespoons butter (salted)
8 ounces mushrooms (I used baby portobello)
4 Tablespoons all purpose flour
1 cup chicken stock or broth
¼ cup dry sherry or white wine (optional)
20 ounces cooked chicken
¼ cup pimentos
6 ounces peas (frozen)
1⅓ cups half & half
⅔ cup heavy cream
1½ teaspoons fine grind sea salt
½ teaspoon black pepper
¼ teaspoon nutmeg
1 sheet puff pastry
flour for surface
12 cup muffin tin
1 cup dry beans
9 cupcake liners

Steps:

  • Remove the puff pastry sheet from the freezer at least 60 minutes before making the shells.
  • Preheat the oven 20 minutes prior to baking the shells.
  • Lightly flour a clean work surface and lay out the puff pastry sheet. Roll it out until it is about 12"x 12". Cut 9 equal squares.
  • Place 6 of the squares into every other cup on the muffin tin and press in to form a cup. Place one cupcake liner on top of each puff pastry cup and fill each one with 2-3 Tablespoons of dry beans. This keeps the pastry from puffing up when baked. Once the 6 are done, you will have room to do the other three the same way.
  • Place the muffin tin in the preheated oven and bake for 10-12 minutes. Remove the cupcake liners with the beans and continue to cook for 6-8 minutes or until golden brown. Remove the puff pastry shells and place on a cooling rack until use.
  • Slice the mushrooms into about ¼" slices. Cube the chicken into bite size pieces (see post if you are using raw chicken instead of cooked), measure out the other ingredients. Mix the salt and pepper together in a small container.
  • Place 4 Tablespoons of butter into the inner pot of the Ninja Foodi or into a large skillet on the stove. Heat on medium-high or high until melted and sizzling. Place one layer of mushrooms into the skillet and sauté for 2-3 minutes. Flip the mushrooms, and sauté another 2-3 minutes. Push the browned mushrooms over to the side, add the second layer and repeat. Season with ¼ of the salt and pepper blend
  • Sprinkle 4 Tablespoon of flour over the mushrooms and stir. If you can see flour, then you don't have enough butter for the flour to absorb. Add 1-2 Tablespoons of extra butter in this instance and stir. Once you can no longer see flour, cook for 3 minutes.
  • Deglaze the pot with the chicken stock and sherry, stirring frequently. You will see the liquid start to thicken.
  • Add the cubed chicken, frozen peas, pimentos and stir.
  • Add the half & half, heavy cream, and ½ of the remaining salt and pepper. Stir and taste the sauce. Add the remaining salt and pepper if needed. Add the nutmeg and stir.
  • Serve over the puff pastry shells & Enjoy!

Nutrition Facts : ServingSize 0.75 cup, Calories 449 kcal, Carbohydrate 21 g, Protein 22 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 98 mg, Sodium 667 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 15 g

CHICKEN A LA KING



Chicken A La King image

I copied this out of a magazine years ago while traveling with my husband, who was in the army. This is also delicious served over biscuits.-Polly Hurst, Flemingsburg, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1 cup chicken broth
1 cup milk
2 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
Toast points

Steps:

  • In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.

Nutrition Facts : Calories 323 calories, Fat 19g fat (10g saturated fat), Cholesterol 101mg cholesterol, Sodium 839mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

Tips:

  • Use high-quality ingredients for the best flavor. Fresh chicken, vegetables, and puff pastry will make a big difference.
  • Don't overcook the chicken. It should be cooked through but still moist.
  • Season the chicken and vegetables well. This will help to bring out the flavor of the dish.
  • Use a good quality puff pastry. This will help to ensure that the pastry is flaky and golden brown.
  • Chill the puff pastry before baking. This will help to prevent the pastry from shrinking.
  • Serve the chicken a la king in puff pastry hot out of the oven. This is when it will be the most delicious.

Conclusion:

Chicken a la king in puff pastry is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and impressive dish that will be enjoyed by everyone.

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