Chicken Ala King

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  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped, about 1 cup
  • 2 cups mushrooms, sliced
  • 2 large carrots, cut into matchsticks, about 1 ½ cups
  • ¼ cup flour
  • 1½ cups milk
  • 1½ cups chicken stock
  • ½ teaspoon pepper
  • ½ to 1 teaspoon salt – depending on how salty the chicken stock is dash of allspice
  • 1 cup peas, frozen
  • 6 cups cooked and shredded chicken
  • 2 tablespoons fresh parsley, chopped
  • Wide egg noodles, rice, biscuits or toast points for serving


  1. In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, add the onion, mushrooms, and carrots.
  2. Sauté for about 8 – 10 minutes or until the vegetables are just beginning to brown.
  3. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil. Continue cooking for 3 – 4 minutes or until the sauce is slightly thickened and coats the back of a spoon.
  4. Add pepper, salt and allspice. Stir in the peas, chicken, and parsley. Continue cooking until heated through, about 1 – 2 minutes.

Serve over noodles, rice, biscuits or toast. With corn and carrots and some fresh leafy vegetables on the side. Enjoy!

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