Best 5 Chicken A La King In Puff Paste Recipes

Chicken à la King is a classic dish that combines tender chicken, creamy sauce, and savory vegetables in a flaky puff pastry. This versatile dish can be served as an appetizer, main course, or even brunch. The creamy sauce is made with a roux, chicken broth, milk, and seasonings, and the vegetables typically include mushrooms, onions, and celery. The chicken is cooked until tender and then added to the sauce along with the vegetables. The mixture is then poured into a puff pastry shell and baked until golden brown. This recipe also includes instructions for making a homemade puff pastry dough from scratch, as well as a shortcut version using store-bought puff pastry sheets. Whether you're a seasoned cook or a beginner, this recipe provides all the information you need to create a delicious and impressive Chicken à la King in puff pastry.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN A LA KING

Chicken a la King image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 2h40m

Yield Serves 6

Number Of Ingredients 18

Ingredients

3 ribs celery, thinly sliced on bias
1 large onion, finely chopped
2 carrots, thinly sliced on bias
1 fresh bay leaf
Salt and pepper
1/2 red bell pepper, thinly sliced into strips
3 tablespoons butter
3 heaping tablespoons all-purpose flour
1/2 cup white wine
2 1/2 cups chicken stock
1/2 cup heavy cream
4 boneless, skinless chicken breasts, cut into bite-size pieces
1/2 pound thin asparagus, cut into 1-inch pieces on a long angle
1 cup frozen peas
2 tablespoons fresh tarragon, chopped
2 packages (4 to 6 each) puff-pastry shells
1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout)
2 tablespoons chives, finely chopped

Steps:

Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat.
To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning.
Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool.
Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives.

CHICKEN A LA KING IN PUFF PASTE

Chicken a La King in Puff Paste image

This recipe, is easy, and uses store-bought Vol au Vent shells, bake them according to package directions while the sauce is being made. It comes from Rachael Ray, who I really love, and own many of her early books. I cook from them often.

Provided by Tuck Burnette

Categories Lunch/Snacks

Time 1h10m

Yield 4 shells, 4 serving(s)

Number Of Ingredients 17

Ingredients

4 large single serve patty shells
2 tablespoons oil
1 large onion, finely chopped
4 celery ribs, from the heart, sliced thinly
4 medium carrots, peeled, sliced thinly on a bias
1/2-1 red bell pepper, peeled, seeded, cored, sliced in half horizontally, and thinly sliced
1 bay leaf
3 tablespoons butter
3 tablespoons flour
1/2 cup dry white wine
4 cups chicken broth
1 1/2 lbs boneless chicken breasts, trimmed, cubed
8 ounces of thinnest asparagus, tough parts removed, remainder cut into 1/2-1-inch pieces
1 cup cream
1 cup frozen young peas, defrosted
5 sprigs tarragon, leaves finely chopped
salt and pepper

Steps:

Bake patty shells on a sheet according to package directions.
Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
Add the bell pepper and the bay leaf and some salt and pepper.
Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
Stir in the asparagus and cream and peas.
Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.

Nutrition Facts : Calories 785.5, Fat 51.6, SaturatedFat 22.9, Cholesterol 198.2, Sodium 1037.2, Carbohydrate 28, Fiber 6.8, Sugar 10, Protein 47.4

CHICKEN A LA KING I

Chicken a la King I image

Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.

Provided by Colleen B. Smith

Categories Meat and Poultry Recipes Chicken

Yield 7

Number Of Ingredients 11

Ingredients

1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4 cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Steps:

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir in chicken and pimiento. Heat through.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g

PASTRY CHICKEN A LA KING

Pastry Chicken a la King image

Mom made this smell and look so divine, I forgot that peas-which I disliked-were in it. -Patty LaNoue Stearns, Traverse City, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1 package (10 ounces) frozen puff pastry shells
3 tablespoons butter
1 cup sliced fresh mushrooms
1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
1 small onion, finely chopped
3 tablespoons all-purpose flour
2 cups 2% milk
2 egg yolks
2 tablespoons heavy whipping cream
1/4 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 cup frozen petite peas

Steps:

Bake pastry shells according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened. Add chicken and peas; heat through. Serve over pastry shells.

Nutrition Facts : Calories 452 calories, Fat 27g fat (11g saturated fat), Cholesterol 138mg cholesterol, Sodium 588mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.

CHICKEN ALA' KING ON PUFF PASTRY SHELL

Chicken Ala' King on Puff Pastry Shell image

Truly fit for a King or Queen when served over a puff pastry shell. I devised this recipe years ago when entertaining the girls from the office. Any leftover mildly seasoned chicken can be used for this recipe. I would suggest baking with the skin on for a fuller flavor or use rotisserie chicken. Cook time does not include time for baking puff pastry. Serve with a side fresh fruit, berries or melon slices. Enjoy!

Provided by Chicagoland Chef du

Categories Chicken Breast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 scallions, trimmed, sliced with tops
4 ounces mushrooms, cleaned and sliced
1/4 sweet red pepper, small dice, added for color
1/4 cup petite frozen green pea
3 -4 tablespoons butter, divided (2 t for saute, 3T for sauce)
3 tablespoons flour
3 cups milk, any
1 teaspoon chicken bouillon granule
1 -2 whole chicken breast, skin on
salt, to taste
pepper, to taste
4 -6 puff pastry shells

Steps:

Preheat oven to the temperature recommended for puff pastry shells.
Bake puff pastry shells according to package directions. Bake and cool. This can be done ahead of time. Remove center of puff pastry, save for topping.
Reduce oven temperature to 325-350° for baking chicken.
Bake chicken breast using recipe Or use recipe Recipe #234465. Cool and remove skin. Cube chicken, set aside.
Over a low to medium heat, saute the red bell pepper, sliced scallions and sliced mushrooms in butter for approximately 3-5 minutes. Do not over cook. Remove from heat and set aside.
In the mean time, make a white sauce.
Melt butter, add chicken bullion seasoning, add flour and whisk to combine. It will thicken at this point. Slowly add the milk, 1/2 C at a time, continuing to whisk until the sauce thickens. You may not use all the milk.
Add frozen peas to the sauce. Add the peppers, onions, mushrooms and chicken. Warm through.
Spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
Enjoy!

Nutrition Facts : Calories 623.6, Fat 40.3, SaturatedFat 16.2, Cholesterol 95, Sodium 468.9, Carbohydrate 38.5, Fiber 2.2, Sugar 2.3, Protein 27.3

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic chicken and vegetables, and use a flavorful broth.
Don't overcook the chicken: Chicken is a delicate protein that can easily be overcooked. Be sure to cook it just until it is cooked through, or it will become dry and tough.
Make sure the sauce is thick enough: The sauce should be thick enough to coat the chicken and vegetables, but not so thick that it is gloppy. If the sauce is too thin, you can thicken it by adding a cornstarch slurry.
Serve immediately: Chicken à la King is best served immediately, while the sauce is still hot and bubbly. You can garnish it with fresh parsley or chives.

Conclusion:

Chicken à la King is a classic dish that is easy to make and always a crowd-pleaser. It is perfect for a weeknight dinner or a special occasion. With its creamy, flavorful sauce and tender chicken, Chicken à la King is sure to be a hit with everyone at the table.