Chicken a la king recipe

Get the filling of a chicken pot pie without the crust!

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This dish contains the basic elements of chicken pot pie, but there's no fickle crust involved! You can serve it over biscuits, toast, or my favorite, waffles.

Chicken a la king

Serves 6-8


  • 1/4 cup plus 1 tablespoon unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth, homemade or canned
  • 1 sprig fresh thyme
  • 1 carrot, diced
  • 1/2 cup chopped celery
  • 1 teaspoon salt, plus more, to taste
  • 1/2 teaspoon black pepper, plus more, to taste
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg
  • 1/2 cup milk or heavy cream
  • 1 cup green peas
  • 1/2 cup pearl onions
  • 4 cups (1-inch cubed) poached chicken


  1. In a large saucepan over medium heat, melt 1/4 cup of the butter.
  2. Sprinkle in the flour and cook, stirring with a wooden spoon for 2 minutes.
  3. Whisk in the broth and bring to a boil while stirring.
  4. Add the thyme sprig, and lower the heat to maintain a gentle simmer.
  5. Cook the sauce for 30 minutes, stirring frequently.
  6. Meanwhile, heat the remaining butter in a large skillet over medium-high heat and saute the carrots and celery until softened, about 5 minutes.
  7. Season with salt and pepper.
  8. Strain the sauce into the veggies and season with the salt, pepper, cayenne and nutmeg.
  9. Whisk in the milk or cream.
  10. Add the peas, pearl onions and chicken to the sauce, and bring to a simmer.
  11. Adjust seasoning with salt and pepper. Serve over bread of some form or rice.

More comforting chicken dishes

Cilantro chicken
Cornbread topped chicken pot pie
Chicken Parmesan