Chicken a la King

Chicken a la King

"Chicken a la King?! That sounds like a made up recipe name." After that comment, I discovered that The Husband had never had the privilege of enjoying this dinner staple of the 1970s.

Chicken a la King is a close cousin to chicken pot pie and every bit as enjoyable. When I was growing up, it was served over white toast. Tonight I replaced the toast with Pillsbury Grands Buttermilk Biscuits. I made this executive recipe alteration because I was too lazy to make my own biscuits and because they were on sale for half price at the grocery store.

My recipe makes a large batch - enough for lunch tomorrow and maybe an extra dinner too. It freezes well so put some in the freezer for dinner later in the month. Just let the frozen Chicken a la King thaw in the refrigerator 24 hours before you want to serve it and you'll have dinner in no time.

Chicken a la King

serves 8

2 tablespoons butter
2 tablespoons olive oil
1 cup onion, chopped
2 cups mushrooms, sliced
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 1/2 cups carrots, julienned & cooked to crisp tender (3 min. on high in the microwave)
1 cup peas, frozen
7 cups cooked and shredded chicken
2 tablespoons fresh parsley, chopped
8 biscuits - I used Pillsbury Grands Buttermilk Biscuits or 8 slices of toast

In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, add the onion and mushrooms. Saute for about 8 - 10 minutes. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil. Cook for 3 - 5 minutes or until the sauce is thickened and coats the back of a spoon. Season with pepper, salt and allspice. Stir in carrots, peas, chicken, and parsley. Continue cooking until heated through. Serve over biscuits or toast.