Name: Chicken a la King
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ½ cup butter (unsalted ); 8 ounces white mushrooms (sliced); 1 small yellow onion (diced); 1 teaspoon garlic powder; ½ teaspoon black pepper; ½ teaspoon kosher salt (or to taste); ½ cup all-purpose flour; 2 cups chicken stock; 1 cup half and half; 1 cup frozen petite peas; ½ cup pimentos (drained and chopped ); 3 cups cooked shredded chicken (or shredded rotisserie chicken)

Chicken a la King

Holly’s Recipe Highlights: Chicken a la King

Flavor: Rich, creamy, and savory, with tender chicken, earthy mushrooms, sweet peas, and a subtle tang from the pimentos.

Skill Level: Easy enough for a weeknight, with a simple homemade roux-based sauce that comes together right in the skillet.

Quick Serving: Using cooked or rotisserie chicken keeps prep simple, while the creamy filling can be spooned over oven baked rice, egg noodles, or toast for an easy, comforting meal.

Total Time: 40 Mins Servings: 4 Cooking Method: Stovetop

Ingredient Notes

Mushrooms: White mushrooms are a classic choice. Swap with cremini mushrooms for a slightly deeper, earthier flavor.

Flour: The flour combines with the butter to create a roux that thickens the creamy sauce. Cook it for the full 2 minutes before gradually adding the liquid to help prevent lumps.

Half and Half: Use store-bought or homemade half-and-half. Replace with whole milk for a slightly lighter finished sauce.

Frozen Petite Peas: Add them straight from frozen, no thawing needed.

Pimentos: These mild, sweet red peppers bring bright color and a subtle sweetness without much heat. Drained roasted red peppers make an easy substitute.

Cooked Chicken: Use leftover rotisserie chicken, roasted chicken, or poached chicken. Shred it before adding and allow an extra minute or two if adding cold.

How to Make Chicken a la King

chicken a la king mushrooms in a skillet.

Cook mushrooms and onions in a skillet. Sprinkle in the flour, and add the chicken stock and cream.

Stir in the peas, chicken, and pimentos, and cook (full recipe below).

Spoon over oven-baked rice, egg noodles, or homemade biscuits to soak up the creamy sauce.

Add the Liquid Gradually: Slowly pour in the chicken stock and half-and-half while stirring constantly. This helps the flour blend smoothly into the liquid, creating a creamy sauce without lumps.
Lower the Heat: Once the half-and-half is added, reduce the heat to low. A gentle simmer allows the sauce to thicken gradually without scorching the dairy.
Adjust the Sauce: If the sauce becomes too thick, stir in a small splash of chicken stock or half-and-half until it reaches your desired consistency.

plated Chicken ala King with pot full in the back

Save It for Later

Keep leftovers in an airtight container for up to 3 days and in the freezer for up to 3 months.

Thaw overnight in the refrigerator. Reheat on the stovetop over low heat, adding a splash of chicken stock, milk, or half and half if the sauce has thickened.