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Chicken a la King

Chicken a la King

Chicken a la King

This retro one-pot dinner consists of shredded chicken cooked with mushrooms, carrots and tender green peas in a cream sauce.
By Amy Casey
Chicken a la King

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Chicken a la King

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5 from 4 reviews

  • Author: Amy Casey
  • Total Time: 30 mins
  • Yield: 5 1x


This retro one-pot dinner consists of shredded chicken cooked with mushrooms, carrots and tender green peas in a cream sauce.


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped, about 1 cup
  • 2 cups mushrooms, sliced
  • 2 large carrots, cut into matchsticks, about 1 ½ cups
  • 1/4 cup flour
  • 1 1/2 cups milk
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon pepper
  • 1/2 to 1 teaspoon salt – depending on how salty the chicken stock is dash of allspice
  • 1 cup peas, frozen
  • 6 cups cooked and shredded chicken
  • 2 tablespoons fresh parsley, chopped
  • Wide egg noodles, rice, biscuits or toast points for serving


  1. In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, add the onion, mushrooms, and carrots. Sauté for about 8 – 10 minutes or until the vegetables are just beginning to brown.
  2. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil. Continue cooking for 3 – 4 minutes or until the sauce is slightly thickened and coats the back of a spoon. Add pepper, salt and allspice. Stir in the peas, chicken, and parsley. Continue cooking until heated through, about 1 – 2 minutes.
  3. Serve over noodles, rice, biscuits or toast.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main
View Comments (16)
  • This has to be the tastiest Chicken a la King I have ever had the pleasure of eating. I followed the recipe almost exactly as written. I bought a rotisserie chicken at the local grocery store which I really think added a nice flavor to the dish. Also I used baby portabella mushrooms which are one of my favorites. The only other thing I would say to do that the recipe doesn’t is to saute the onions and carrots together in the beginning because they take the most time and half way through add the mushrooms. I cooked these until they were a little browned. I feel when you brown the onion it brings the most wonderful flavor to almost any dish.

  • Very tasty. I didn’t have enough chicken so I used more peas and carrots. Also, I’m lactose intolerant so I substituted almond mild. Served over sourdough biscuits, this is comfort food at its best!

  • This was very tasty! I cut back a little on the milk and added some dry sherry and half-jar of pimento. I also cooked the carrots a few minutes alone before adding the onion and mushrooms. I poached a 40 oz. bag of frozen Kroger chicken breasts in advance. I increased the recipe 1-1/2 times and the proportion of vegetables and sauce with the entire bag of chicken worked out well.

  • Sorry to say it was the worst dish I have ever prepared,totally tasteless.My husband said please do not make it again

    • It’s unfortunate that the recipe did not meet your liking. I do appreciate your comment though. I hope you will try some of my other recipes –> head over to and search under the Recipes tab. Happy cooking:)

  • I made this tonight. My husband loved it. I used low sodium chicken stock and a full tsp. of salt, while it was still tasty, could probably be cut to 1/2. Add more if you feel you need it, but a tsp. is pushing it. Very, very tasty. I used buttered noodles. I’m back in the 50s! Very comforting. Thank you so much for posting this!

  • He has fallen down the pecking order and it is widely felt he needs to find a new club and start playing regularly to salvage his career.

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