Originally a staple of 1950s dinner parties, this creamy, comforting dish is still as delicious as ever.

4 tbsp butter

1 medium onion, finely diced (about 240 ml)

1 small green bell pepper, diced (about 120 ml)

1 small red bell pepper or pimento, diced (about 120 ml)

1 medium carrot, diced (about 180 ml)

1/2 cup flour (120 ml)

2 cups chicken broth (475 ml)

1 cup heavy cream (240 ml)

1/2 cup dry sherry or white wine (120 ml)

2 1/2 cups cooked, shredded chicken (400g)

1 cup frozen peas, thawed (240 ml)

Salt and freshly ground black pepper, to taste

1/4 cup fresh parsley, chopped (60 ml)

For Serving:

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Parboil or steam the diced carrots until they are tender but still firm. Set aside.

In a large pan, melt 2 tablespoons of butter over medium heat.
Add the mushrooms, bell peppers, and carrots, and cook for 3-4 minutes until the vegetables begin to soften.

Push the vegetables to the side of the pan and melt the remaining 2 tablespoons of butter in the center.
Sprinkle in the flour, stirring constantly to make a roux, and cook for 1-2 minutes until golden and smooth.

Slowly pour in the chicken broth while whisking continuously to prevent lumps.
Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for about 5 minutes, or until it thickens.

Stir in the cooked chicken, pimento or roasted red peppers (if using), and peas.
Season with salt and pepper to taste and let everything warm through for 2-3 minutes.

Spoon the creamy Chicken à la King over toast, biscuits, or rice. Garnish with parsley if desired.

Don’t Rush the Roux: Cook it for at least 1-2 minutes to remove the raw flour taste.

Prep Ahead: Cook the chicken and parboil the carrots ahead of time to save on prep.

Heavy Cream Substitute: You can use half-and-half for a lighter version.