Chicken Ala King

This is my mom’s version of Chicken Ala King, it is the recipe I grew up and it only contains chicken, mushroom and loads of capsicum, serve it with voul au vents to make a perfect dinner

This is one of the dishes I grew up with, my mom frequently makes this at home and I consider it one of her specialties. Her recipe was quite simple compared to the original and I got so used to it that is why when I first tried this one at a restaurant I told myself this is not Chicken Ala King. The recipe I grew up with only contain chicken, mushroom and loads of capsicum (bell pepper) while it sticks true to the description of the dish most of the ones I see served in restaurant contains green peas, carrots and other vegetables.

A very versatile dish as it can be paired with rice, pasta and potatoes but the best pair for this is a flaky pastry cups called voul-au-vent (or any similar pastry).

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Chicken Ala King

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: French


This is my mom’s version of Chicken Ala King, it is the recipe I grew up and it only contains chicken, mushroom and loads of capsicum, serve it with voul au vents to make a perfect dinner



Chicken ala King

  • 700 g chicken thigh meat, cubed
  • 250 g button mushrooms, sliced
  • 1 large red capsicum, seeded and chopped
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 1/2 cup chicken stock
  • 1 1/2 cup milk
  • 1 tsp ground nutmeg
  • 3 tbsp dry sherry
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • chopped parsley, to garnish


  • 3 sheets frozen puff pastry, each sheet cut into 4 squares
  • 1 large egg, beaten


Chicken ala King

  1. In a pot melt half of the butter then add the chicken pieces, once browned using a slotted spoon remove from chicken from pot then set aside.
  2. Using the same pot sauté onion and garlic.
  3. Add the remaining butter then stir in the flour to form a roux, once evenly mixed add chicken stock and milk, then bring to a light boil while continuously stirring. If sauce is too thick for your liking add milk to achieve the consistency you want.
  4. Add the chicken, mushroom, capsicum, nutmeg and sherry then gently simmer for 8 minutes.
  5. Season with salt and pepper.
  6. Place 3 spoonful of chicken ala king on top of voul-au-vents.


  1. Preheat oven to 200C.
  2. Combine two cut pastries on top of each other then place in a greased baking tray.
  3. Brush pastry with beaten eggs.
  4. Bake for 10 minutes.
  5. Remove from oven, you will notice the middle part is the puffiest area, it will be hollow inside. Using a sharp serrated knife, cut a circle in that area and push it to the bottom, now you have a cavity where you can place your chicken ala king.



8 Responses

  1. Shobelyn says:

    This looks delicious. The sauce is so mouth watering. While I am here , I would like to invite you for a link party I am hosting. Love to see this meal there. You are really a good cook and a great photographer.

  2. Katherine always to make this after Thanksgiving. Pinning it!

  3. Kristy says:

    I have always heard of chicken ala king, but never knew what it was. Now I know – it looks unbelievably good. I can’t believe I’ve not eaten this before! That will be changing soon. 🙂

  4. Chciken, mushrooms and puff pastry are always a match made in heaven. I’m yet to try this with the peppers, but I’ve no doubt it’s equally as yummy as your mum’s is 🙂

  5. This is so old school! My mom used to make this. Thanks for reminding me.

  6. mjskit says:

    What a great idea using the puff pastry! I love this recipe and am definitely going to be pinning it. It’s a winner!

  7. I like this recipe a lot and will try this very soon. Love the puff pastry with creamy sauce combo! I keep some area flaky (no sauce) and some parts should be dipped in sauce… I like both. This sounds amazing! Love the name too!

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