Classic Chicken a la King Recipe

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.

Unfold the pastry sheet (if using) and cut into 9 squares or use a 4-inch round cutter to cut into 6 rounds. Place the shapes on the lined bake sheet and bake until golden brown per package directions.

Meanwhile, place chicken breast into a saucepan and cover with the water, adding salt and pepper. Bring to a boil, lower heat and simmer on lowest heat about 20 minutes until meat is nearly cooked through. Drain using a wire sieve over a measuring cup and set broth aside. Cut chicken into ¾ inch cubes.

In a medium skillet over medium heat, melt the butter and sauté mushrooms and pepper until lightly browned and any juices have evaporated. Sprinkle with the flour and continue to cook and stir 2 minutes to cook the flour. 

Add milk to the measuring cup with the broth to make 3 cups liquid total. Stir this mixture into the pan with the chicken and continue to stir until thickened, adding parsley and salt and pepper.

To serve, split the puff pastry pieces in half horizontally, and place on serving plate(s). Spoon some of the filling on the bottom and replace the top pieces. Serve immediately.

The peppers give the finished dish nice color; you may use red or green fresh pepper or these can be omitted and instead stir ¼ cup canned pimento into the creamy mixture at the end of cooking.

If using the pastry shells, bake as directed. Cut out the pre-made circle of pastry and use that as the top to serve. These give a cup-shaped container for spooning the filling into and this is the classic way to serve Chicken a la King. However if you would prefer, you may use this filling on top of biscuits, toast, or pasta instead. 

This recipe may also be used to make pot pies. Cut the pastry into round shapes slightly larger than bowls or ramekins in which you would like to serve the pot pies and bake as above. Then to serve, spoon filling into individual bowls and top with a pastry round just before serving.