RCI-MT.004.0134.001
Chicken à la King
Here's a thrifty way to use up leftover cooked chicken or a bit of the holiday turkey by making Chicken à la King. Serve this over buttered toast points, rice, biscuits or baked puff pastry.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 2 tablespoons
- 1/4 cup
- 1/3 cup
- 2/3 cup
- 1 cup
- 2 cups
- 2 teaspoons
- Pepper1 unitto taste
- 1/2 teaspoon
- 2 cups
- mushroom stems and pieces4 ouncesdrained and chopped
- 1 tablespoon
Method
1
Place frozen peas in a bowl and pour boiling water over them; let stand for 2 minutes to thaw, then drain thoroughly.
2
Combine the flour with cold milk in a separate bowl, whisking until smooth and free of lumps to create a slurry.
3
Heat a large heavy-bottomed saucepan or skillet over medium heat and add the finely chopped onion and bell pepper, stirring frequently until softened, about 3-4 minutes.
4 minutes
4
Pour the chicken broth into the saucepan with the vegetables and bring to a simmer.
5
Slowly whisk the flour and milk slurry into the simmering broth, stirring constantly to prevent lumps from forming as the sauce thickens, about 2-3 minutes.
3 minutes
6
Add the diced cooked chicken or turkey, drained mushroom pieces, and thawed peas to the sauce, stirring to combine evenly.
7
Season with salt, pepper to taste, and poultry seasoning, stirring well to distribute the seasonings throughout.
8
Stir in the chopped pimento and simmer gently for 2-3 minutes to allow the flavors to meld and the sauce to reach serving temperature.
3 minutes
9
Serve the Chicken à la King over puff pastry shells, toast points, biscuits, or rice.