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chicken a la king in a puff pastry shell
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4.25 from 4 votes

Chicken a la King Recipe with Puff Pastry

Easy and delicious homemade Chicken a la King with puff pastry shells.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Dinner
Cuisine: American
Servings: 9
Calories: 449kcal
Author: Louise


Chicken a la King

  • 4 Tablespoons butter salted
  • 8 ounces mushrooms I used baby portobello
  • 4 Tablespoons all purpose flour
  • 1 cup chicken stock or broth
  • ¼ cup dry sherry or white wine optional
  • 20 ounces cooked chicken
  • ¼ cup pimentos
  • 6 ounces peas frozen
  • 1⅓ cups half & half
  • cup heavy cream


  • teaspoons fine grind sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg

Puff Pastry Shells

  • 1 sheet puff pastry
  • flour for surface

Supplies for baking pastry shells

  • 12 cup muffin tin
  • 1 cup dry beans
  • 9 cupcake liners


Puff Pastry Shells

  • Remove the puff pastry sheet from the freezer at least 60 minutes before making the shells.
  • Preheat the oven 20 minutes prior to baking the shells.
  • Lightly flour a clean work surface and lay out the puff pastry sheet. Roll it out until it is about 12"x 12". Cut 9 equal squares.
  • Place 6 of the squares into every other cup on the muffin tin and press in to form a cup. Place one cupcake liner on top of each puff pastry cup and fill each one with 2-3 Tablespoons of dry beans. This keeps the pastry from puffing up when baked. Once the 6 are done, you will have room to do the other three the same way.
  • Place the muffin tin in the preheated oven and bake for 10-12 minutes. Remove the cupcake liners with the beans and continue to cook for 6-8 minutes or until golden brown. Remove the puff pastry shells and place on a cooling rack until use.

Chicken a la King

  • Slice the mushrooms into about ¼" slices. Cube the chicken into bite size pieces (see post if you are using raw chicken instead of cooked), measure out the other ingredients. Mix the salt and pepper together in a small container.
  • Place 4 Tablespoons of butter into the inner pot of the Ninja Foodi or into a large skillet on the stove. Heat on medium-high or high until melted and sizzling. Place one layer of mushrooms into the skillet and sauté for 2-3 minutes. Flip the mushrooms, and sauté another 2-3 minutes. Push the browned mushrooms over to the side, add the second layer and repeat. Season with ¼ of the salt and pepper blend
  • Sprinkle 4 Tablespoon of flour over the mushrooms and stir. If you can see flour, then you don't have enough butter for the flour to absorb. Add 1-2 Tablespoons of extra butter in this instance and stir. Once you can no longer see flour, cook for 3 minutes.
  • Deglaze the pot with the chicken stock and sherry, stirring frequently. You will see the liquid start to thicken.
  • Add the cubed chicken, frozen peas, pimentos and stir.
  • Add the half & half, heavy cream, and ½ of the remaining salt and pepper. Stir and taste the sauce. Add the remaining salt and pepper if needed. Add the nutmeg and stir.
  • Serve over the puff pastry shells & Enjoy!


  • If you need to thicken the sauce, mix 1-2 teaspoons of cornstarch with 2-3 teaspoons of water until smooth. Add to chicken a la king and heat over medium heat, stirring frequently, until thickened. 


Serving: 0.75cup | Calories: 449kcal | Carbohydrates: 21g | Protein: 22g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 667mg | Potassium: 388mg | Fiber: 2g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 2mg