Chicken a la king
6 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ½ stick unsalted butter
- 1 medium yellow onion (diced)
- 8 ounces (225g) mushrooms
- ½ teaspoon salt (you might need to add more, to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- 1 teaspoon garlic powder (optional)
- ½ cup all purpose flour (60g. I used GF and it worked fine)
- 2 cups (500ml) low sodium chicken stock
- 1½ cups (350ml) whole milk
- 4 cups shredded or diced cooked chicken
- 1 cup frozen peas
- 1 cup pimentos (diced, or a diced red bell pepper)
Method
- In a large high sided skillet, melt the butter over medium heat.
- Add the onion and mushrooms, season with salt, pepper, paprika, and garlic powder if using and sauté until softened (5 minutes).
- Sprinkle the flour, and cook it while stirring with a spoon for 1 minute. Reduce the heat to low.
- Slowly pour in the chicken stock, and use a whisk to stir it until smooth. Then add in the milk, and keep stirring with a whisk until you get a smooth creamy sauce. Allow to thicken for a couple of minutes.
- Stir in the chicken, peas, and pimentos. If the sauce is too thick, add a splash of water and stir again.
- Remove from heat, and serve over pasta, rice, or biscuits. Garnish with chopped fresh parsley.