Chicken à la King with Mushrooms and Peppers (Creamy Retro Comfort Dinner)

Why you’ll love it

• Old-fashioned comfort: a creamy, mild sauce full of chicken and vegetables that the whole family enjoys.
• Looks fancy, cooks easy: store-bought puff pastry shells make it feel like a restaurant dish with almost no effort.
• Perfect for leftovers: swap in 4 cups of cooked chicken or holiday turkey and dinner is ready in 25 minutes.

Quick facts

Ingredients

For the chicken

• 1 1/2 lb (680 g) boneless, skinless chicken breasts or thighs
• 3 cups (720 ml) low-sodium chicken broth

For the cream sauce

• 4 tbsp (56 g) unsalted butter
• 8 oz (225 g) white or cremini mushrooms, sliced
• 1 small green bell pepper, diced
• 1/2 small yellow onion, finely diced
• 1/3 cup (40 g) all-purpose flour
• 2 cups (480 ml) of the reserved poaching broth
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 jar (4 oz / 113 g) diced pimientos, drained
• 1 cup (140 g) frozen peas, thawed
• 2 tbsp dry sherry (optional)
• 1 tsp kosher salt, or to taste
• 1/2 tsp black pepper
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg

For serving

• 1 box (10 oz / 283 g) frozen puff pastry shells (6 shells), or 6 buttermilk biscuits, toast points or 4 cups cooked rice
• 2 tbsp chopped fresh parsley

Step-by-step method

1. Poach the chicken. Bring the broth to a simmer in a medium saucepan. Add the chicken, cover, reduce the heat to low and cook at a bare simmer 12 to 15 minutes, until the thickest part reaches 165°F (74°C). Transfer the chicken to a board, let it rest 5 minutes, then cut or shred it into 3/4-inch (2 cm) pieces. Measure out 2 cups (480 ml) of the poaching broth and set it aside.

2. Bake the pastry shells. While the chicken poaches, heat the oven to 400°F (200°C) and bake the puff pastry shells on a parchment-lined baking sheet according to the package, usually about 20 minutes, until puffed and deep golden. Remove the tops and pull out any soft dough from the centers.

3. Brown the vegetables. Melt the butter in a large, deep skillet over medium heat. Add the mushrooms and cook 5 to 6 minutes, stirring only occasionally, until their liquid evaporates and they turn golden. Add the bell pepper and onion and cook 4 minutes more, until softened.

4. Make the roux. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes, until no dry flour remains and it smells lightly toasted.

5. Build the sauce. Slowly whisk in the 2 cups of reserved broth, then the milk and cream. Bring to a gentle simmer, stirring often, and cook 4 to 5 minutes, until the sauce is smooth and thick enough to coat the back of a spoon.

6. Add the chicken. Stir in the chicken, pimientos, peas and sherry, if using. Season with the salt, black pepper, cayenne and nutmeg. Simmer gently 3 to 4 minutes, until everything is heated through. If the sauce is too thick, loosen it with a splash of broth.

7. Serve. Set a pastry shell on each plate, spoon the chicken à la King into and over the shells, sprinkle with parsley and lean the pastry tops on the side. Serve right away.

How to know it is done

The chicken is cooked when it reaches 165°F (74°C) in the thickest part and the juices run clear. The sauce is ready when it is glossy, smooth and coats the back of a spoon without running off; a line drawn through it with your finger should hold. The peas should be bright green and hot, and the whole dish should be steaming. The pastry shells are done when they are puffed, crisp and deep golden all over.

Tips for the best result

• Do not crowd or stir the mushrooms too often; letting them sit is what makes them golden and flavorful.
• Add the liquid slowly while whisking so the sauce stays perfectly smooth.
• Poach the chicken at a bare simmer, never a boil, so it stays tender and juicy.
• Taste before serving; the saltiness of broth varies a lot between brands.
• Add the peas at the end so they keep their sweet flavor and bright color.

Variations and substitutions

• Leftover turkey or chicken: skip the poaching, use 4 cups of cooked meat and 2 cups of store-bought broth.
• Classic rich finish: whisk 1 egg yolk with a few spoonfuls of the hot sauce, then stir it back into the pan off the heat for an extra velvety sauce, as old hotel recipes did.
• Over biscuits: split warm buttermilk biscuits and spoon the filling over them for a Southern-style supper.
• Lighter version: use 2 cups of 2% milk instead of the milk and cream; the sauce will be a little thinner.
• No sherry: leave it out or add 1 teaspoon of fresh lemon juice for brightness.
• Different vegetables: use roasted red peppers instead of pimientos, or add diced carrots with the onion.

Make ahead

Poach and cut the chicken up to 2 days ahead and refrigerate it with the reserved broth. The finished filling can also be made 1 day ahead: cool it, refrigerate it covered and reheat it gently over medium-low heat, stirring and adding a splash of broth or milk to loosen it. Bake the pastry shells just before serving so they stay crisp, or rewarm baked shells in a 350°F (175°C) oven for 5 minutes.

Storage and reheating

Refrigerate leftover filling in an airtight container for up to 3 days and store the pastry shells separately at room temperature, loosely covered, for 1 day. Reheat the filling in a saucepan over medium-low heat 6 to 8 minutes, stirring often and adding a little milk or broth if it has thickened, or in the microwave in 1-minute bursts, stirring in between. The filling freezes for up to 2 months without the peas; thaw it overnight in the refrigerator, reheat and add fresh peas.