Restaurant style Poulet A la King recipe | Creamy chicken

Creamy chicken in a silky sauce with mushrooms and peppers, served over puff pastry or buttery toast — sounds fancy, right? Don’t let the regal name fool you. Poulet a la King is the kind of dish that wears pearls and fuzzy slippers. It’s elegant, nostalgic, and ridiculously comforting.

I still remember the first time I had Poulet à la King — it was in my grandmother’s kitchen, and she served it over buttery puff pastry shells that made me feel like royalty. As a child, I had no idea what it was called. I just called it “that creamy chicken stuff with the flaky crown.” Years later, when I recreated it during a chilly weekend, the aromas of sautéed mushrooms, creamy sauce, and tender chicken took me right back. It’s one of those dishes that wraps you in warmth — spoon by spoon.

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What Is Poulet à la King?

Poulet à la King, or Chicken à la King, is a luscious dish made with cooked chicken, a velvety cream sauce, and typically includes mushrooms, pimientos or peppers, onions, and peas. It’s served hot over toast, puff pastry, noodles, or rice. It’s classic comfort food with a vintage flair — think mid-century dinner parties, but in a good way!

👑 Fun Fact:

The dish has nothing to do with royalty, despite the name! But it does make you feel like you should be eating it in a castle. Preferably in pajamas.

Brief History of Chicken à la King

The origins of Chicken à la King are subject to various claims:​

• Brighton Beach Hotel Claim: Chef George Greenwald reportedly created the dish at New York’s Brighton Beach Hotel, naming it after the owners, E. Clark King II and his wife.
• Delmonico’s Restaurant Claim: Another account attributes the creation to Chef Charles Ranhofer of Delmonico’s in the 1880s, naming it “Chicken à la Keene” after Foxhall P. Keene, a notable horse breeder. ​
• Bellevue Hotel Claim: A further narrative suggests that in the 1890s, hotel cook William “Bill” King of the Bellevue Hotel in Philadelphia devised the dish. ​

Regardless of its true origin, Chicken à la King gained widespread popularity in the early 20th century, becoming a staple in American cuisine.

Recipe for Poulet a la king

Ingredients

• 2 tablespoons unsalted butter​
• 1 tablespoon olive oil​
• 1 cup mushrooms, sliced​
• 1 small onion, finely diced​
• 1/2 cup red bell pepper, diced​
• 1/4 cup all-purpose flour​
• 1 cup chicken broth​
• 1 cup whole milk​
• 2 cups cooked chicken breast, diced​
• 1/2 cup frozen peas​
• 1/4 cup pimientos, chopped​
• Salt and freshly ground black pepper to taste​
• Optional: 2 tablespoons dry sherry or white wine​
• To serve: Cooked rice, pasta, toast, or pastry

Detailed Steps

1. Sauté Vegetables: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add 1 cup of sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Add 1 finely diced small onion and 1/2 cup of diced red bell pepper; sauté until the onion becomes translucent and the pepper softens, approximately 3 minutes.​
2. Prepare Roux: Sprinkle 1/4 cup of all-purpose flour evenly over the sautéed vegetables. Stir continuously, cooking the flour for about 2 minutes to eliminate its raw taste.​
3. Create Sauce: Gradually pour in 1 cup of chicken broth while stirring to prevent lumps. Follow with 1 cup of whole milk, continuing to stir. If using, add 2 tablespoons of dry sherry or white wine at this stage. Bring the mixture to a gentle simmer; cook until the sauce thickens to a creamy consistency, about 5-7 minutes.​
4. Incorporate Chicken and Vegetables: Add 2 cups of diced cooked chicken breast, 1/2 cup of frozen peas, and 1/4 cup of chopped pimientos to the sauce. Stir well to combine all ingredients. Season with salt and freshly ground black pepper to taste.​
5. Simmer and Serve: Allow the mixture to simmer gently for an additional 5 minutes, ensuring the chicken and vegetables are heated through. Serve the Chicken à la King over your choice of cooked rice, pasta, toasted bread, or warm biscuits.

Variations and Substitutes

• Protein Alternatives: Substitute chicken with turkey or tuna for a different flavor profile.​
• Vegetarian Option: Use firm tofu or a medley of vegetables like carrots and celery instead of meat.​
• Dairy-Free: Replace butter with olive oil and use almond or soy milk in place of whole milk.​
• Gluten-Free: Use a gluten-free flour blend for the roux and serve over gluten-free pasta or rice.

Suggested Pairings

Side Dishes:

• A crisp green salad with a lemon vinaigrette 🥗
• Garlic butter green beans
• Buttery mashed potatoes
• Roasted asparagus or carrots
• A light white wine like Chardonnay or Sauvignon Blanc 🍷

Serving Ideas:

• Over puff pastry shells for a retro dinner-party twist
• With fluffy rice or creamy mashed potatoes for comfort vibes
• Piled on top of buttery toast or English muffins for a brunch-y take
• Tucked inside a savory crepe for an elegant twist

Classic vs Modern Poulet a la king

🍽️ Feature	🏰 Classic/Vintage Version	🥄 Modern Version (Ours!)
Chicken Prep	Often poached and diced from whole chicken	Poached, roasted, or rotisserie – even shredded!
Peppers	Used pimientos (jarred red pepper strips)	Fresh bell peppers or roasted peppers used
Mushrooms	Optional or finely chopped	More prominent and sautéed for flavor
Sauce Base	Butter + flour + heavy cream and sometimes egg yolks	Butter + flour + milk/cream + optional wine
Wine Addition	Sherry or Madeira was common	Still optional, but sometimes skipped
Presentation	Served in pastry shells, often at banquets	Still served over pastry, toast, noodles, or rice
Seasoning	Simple – salt, pepper, nutmeg	More layered – herbs, spices, nutmeg, and wine splash
Veggies	Mostly mushrooms and pimientos	Includes peas, leeks, onions, more variety
Protein Variants	Primarily chicken	Chicken, turkey, seafood, or even tofu today!

Classic poulet a la king recipe

Frequently asked questions