A timeless classic with a royal name, this creamy and comforting dish combines tender chicken, sautéed vegetables, and a velvety sauce, served traditionally in pastry shells or over buns. Perfect for a luxurious brunch or an elegant appetiser with a retro twist.

Chicken à la King

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Course: AppetizersCuisine: AmericanDifficulty: Beginner
Servings

4

servings
Prep time

13

minutes
Cooking time

20

minutes

Ingredients

  • 75 gms Butter

  • 2 tbsp Finely Chopped Onions

  • 200 gms Mushrooms, finely sliced

  • 1 Green Capsicum, diced

  • 1 Red Capsicum, diced

  • ½ kg Chicken, boiled and diced

  • ½ ltr Chicken Stock (from boiled chicken)

  • 2 tbsp Flour

  • ½ tsp White Pepper Powder

  • Salt to taste

Directions

  • Heat 25 gms of butter in a pan and sauté the onions, mushrooms, green and red capsicum for about 3 minutes.
  • In a separate pan, melt the remaining 50 gms of butter. Add flour and stir continuously with a wooden spoon to form a smooth roux.
  • Gradually add hot chicken stock while whisking constantly to avoid lumps.
  • Season with salt and white pepper. Stir over medium heat for about 5 minutes until slightly thickened.
  • Add the sautéed vegetables and boiled chicken to the sauce. Mix well and cook for 1 minute.
  • Serve hot in pastry cases, toasted buns, or on mini pizza baps.

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