Chicken à la King

Name: Chicken à la King
Total time: 27 min
Ingredients: 1 (10-oz.) package frozen pastry shells, baked; 3 tablespoons butter; 1/3 cup chopped green bell pepper; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 (8-oz.) package sliced fresh mushrooms; 1/4 cup all-purpose flour; 1 cup chicken broth; 1 cup half-and-half; 2 cups coarsely chopped deli-roasted chicken; 1/3 cup chopped jarred roasted red bell peppers; Garnish with chopped fresh parsley

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Though its name may sound regal on first read, Chicken à la King is as creamy and comforting as it comes. This hearty classic is practically a crustless chicken pot pie. Some might even call it a chicken gravy.While it's a delight served over anything from toast to noodles, we Southerners prefer it over a warm, homemade biscuit. Pile it on top of a Buttermilk Biscuit, and you're sure to see empty plates from even the pickiest of little eaters at the dinner table. One bite will have the whole family shouting, "Long live Chicken a la King!"Here, we call for deli-roasted chicken, but this is a great recipe to prepare if you have leftover cooked chicken or turkey—just substitute it in. You can also use a quick skillet chicken or boiled chicken. But for a weeknight cook in a time crunch, there's nothing like a recipe that calls for rotisserie chicken to save the day.

By Southern Living Editors

Published on August 20, 2019

Chicken a la King — Photo: Southern Living

Active Time:

27 mins

Total Time:

27 mins

Yield:

6 servings

Ingredients

1 (10-oz.) package frozen pastry shells, baked
3 tablespoons butter
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-oz.) package sliced fresh mushrooms
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
2 cups coarsely chopped deli-roasted chicken
1/3 cup chopped jarred roasted red bell peppers
Garnish with chopped fresh parsley

Directions

Remove centers of pastry shells to create a cavity. Set shell tops aside.
Melt butter in a large skillet over medium heat; add bell pepper and next 3 ingredients, and sauté until bell pepper is tender. Stir in flour. Remove from heat. Gradually stir in chicken broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in chicken and roasted red bell pepper; cook 1 minute or until thoroughly heated.
Spoon filling into pastry shells. Garnish and replace tops, if desired.