Easy Chicken a la king

Ingredients

• 1 largered pepper, diced
• 1 largeonion, diced
• 115 gmushrooms, diced or quartered depending on size
• 75 g (½ cup)frozen peas, defrosted
• 400 g (14 oz)cooked chicken, shredded
• 28 g (2 tablespoons)butter
• 480 ml (2 cups)milk
• 2–3 tablespoonscornflour
• 120 ml (½ cup)single cream
• 30 ml (2 tablespoons)olive oil
• to tastesalt and pepper

Instructions

1. 1

   Prepare the vegetables

   Remove the seeds and membranes from the pepper and cut it into pieces about 1.5 cm across. Peel and dice the onion to a similar size. Wipe the mushrooms with a damp cloth to remove any dirt, then quarter or slice them.

2. 2

   Heat the oil

   Warm the olive oil in a pan.

3. 3

   Soften the vegetables

   Add the onion and red pepper and cook gently for about 5 minutes, until soft.

4. 4

   Cook the mushrooms

   Add the mushrooms and cook for a further 3 minutes, or until softened.

5. 5

   Add the cornflour

   Add the butter and let it melt. Take the pan off the heat and stir in the cornflour.

6. 6

   Thicken the sauce

   Pour in the milk and bring it to the boil. Lower the heat and stir until the sauce thickens.

7. 7

   Add chicken and peas

   Stir in the peas and chicken. Turn the heat to low and simmer for 5 minutes.

8. 8

   Stir in cream

   Mix in the cream and let the sauce heat through.

9. 9

   Season the sauce

   Season with salt and pepper to taste.

10. 10

    Serve with rice

    Serve over a bed of rice, with a leafy green salad alongside.

What is chicken à la king?

Chicken à la king is a dish of chicken served in a creamy sauce, often with vegetables such as peppers and mushrooms. Its name is associated with American cooking, while this version suits a British home kitchen and uses familiar ingredients.

Here, cooked chicken keeps preparation quick, while peas, red pepper and mushrooms add colour and varied texture. The sauce is thickened in the pan, so there is no need to make a separate roux.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 22g protein, 16g carbs, 18g fat.

The chicken supplies most of the protein, while the peas, vegetables and sauce contribute carbohydrates. Butter, olive oil and single cream provide much of the fat. Serve with a generous leafy salad and a measured portion of rice to balance the plate.

Make the most of cooked chicken

Leftover chicken: Shredded roast chicken works well because it is already cooked and can be stirred into the sauce near the end. Remove any bones and skin before shredding.

Chicken pieces: Aim for pieces that are similar in size so they warm through evenly during the short simmer. Avoid boiling the chicken hard, which can make it dry.

Build a smooth sauce

Cornflour: Taking the pan off the heat before stirring in the cornflour helps it mix with the butter without scorching. Add the milk gradually while stirring to reduce the chance of lumps.

Thickness: Start with 2 tablespoons of cornflour, then use the third if you prefer a thicker sauce. Let the milk mixture come to the boil and stir as it thickens.

Cook the vegetables gently

Onion and pepper: Give these about 5 minutes over gentle heat so they soften without browning too much. This creates a tender base for the creamy sauce.

Mushrooms: Add them after the onion and pepper and cook for about 3 minutes, until softened. Cutting them into similarly sized pieces helps them cook at the same pace.

Finish without overcooking

Peas and chicken: The 5-minute simmer is for heating the cooked chicken through and warming the peas. Keep the heat low once they go in.

Cream: Stir it in at the end and heat the sauce through rather than letting it boil vigorously. The finished sauce should coat the chicken and vegetables.

Serve it as a meal

Rice: Serve the chicken mixture over rice to soak up the creamy sauce. A leafy green salad on the side brings a fresh contrast.

Timing: The dish takes about 30 minutes from start to finish, including preparing the vegetables. If the chicken is already cooked and shredded, the main work is making the sauce and softening the vegetables.

Recipe notes & tips

• Defrost the peas before adding them so they warm quickly in the sauce.
• Cut the pepper and onion into pieces of similar size for even cooking.
• Stir the cornflour into the melted butter off the heat before adding the milk.
• Add the milk gradually while stirring if you want to help prevent lumps.
• Keep the heat low after adding the cooked chicken to avoid drying it out.
• Taste the sauce before serving and adjust the salt and pepper.

Variations

• Use leftover turkey: Shred cooked turkey and use it in place of the chicken.
• Add more vegetables: Include extra peas or sliced mushrooms for a vegetable-heavy version.
• Change the pepper: Use yellow or orange pepper instead of red.
• Use stock: Replace some of the milk with chicken stock for a less creamy sauce.
• Serve with potatoes: Spoon the mixture over mashed or boiled potatoes instead of rice.

Common mistakes to avoid

• Adding cornflour over high heat: Take the pan off the heat first and stir it into the melted butter.
• Pouring in milk all at once: Add it steadily while stirring to help keep the sauce smooth.
• Overcooking the mushrooms: Cook them only until softened, then move on to thickening the sauce.
• Boiling the chicken hard: Keep the heat low during the 5-minute simmer so the cooked chicken stays tender.
• Adding cream too early: Stir it in after the chicken and peas have simmered, then heat through gently.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, stirring often; add a splash of milk if the sauce has thickened in the fridge.

Frequently asked questions