Chicken ala King #SundaySupper

Chicken ala King

Chicken ala King

It’s time for Sunday Supper again and our theme for it is Retro Foods from the 50’s, 60’s, or 70’s. I loved this dish back then and totally forgot about it until I started to think what was I going to make this week. I wanted to do something that I could update to be made a little easier than it was back then. I loved those puff pastry cups it was served in. Much to my surprise when I opened the package I had 24 little puff pastry cups instead of the larger ones my mom used. Not wanting to run out to the grocery store again I decided to use them as garnish and loved them this way. They stayed crispy and it was the perfect touch!

At first I thought I would make something in the tupperware molds that everyone used back then. I was so tempted because I had the perfect props for them for pictures. This is an ad for Jello-O from the 1930’s. I had always intended to get it framed and somehow never have. I love all kinds of this type of memorabilia and buy it whenever I can. The things that they put in these salads back then really make me wonder how in the world they thought these salads were good.

Chicken ala King

To make this chicken ala king back in the day they would of boiled the chicken. I decided to use a rotisserie chicken to save time, leftovers if you have them would work great also. I can tell you it sped up the time of the dish to under 45 minutes from start to finish.

Chicken ala King

5.0 from 6 reviews
Chicken ala King
Recipe type: Chicken
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Tender bites of chicken with carrots, celery, mushrooms and peas.
  • 2 1/2 cups chicken pieces - I used a rotisserie chicken
  • 4 cups chicken broth
  • 1/2 cup celery - diced
  • 1 cup carrots - cut into circles
  • 1 cup mushrooms - sliced
  • 1/2 cup sweet peppers - diced
  • 1 cup peas
  • 4 tablespoons flour
  • 1/2 cup water
  • 3/4 cup heavy cream or milk
  • salt
  • pepper
  • Puff pastry cups
  • Mashed potatoes
  1. Bone the chicken and cut into bite size pieces. Set aside in the refrigerator.
  2. Add the chicken broth to a pan. Add the celery, carrots, peppers and mushrooms to the broth. Cook for about 15 - 20 minutes until the vegetables are tender.
  3. Mix the water with the flour and stir until smooth. Add to the broth and stir until thickened. Add the cream or milk.
  4. Add the chicken back into the pan. Cook 5 more minutes.
  5. Just before serving add the peas.
  6. Bake the puff pastry cups 20 minutes before dinner. Serve with mashed potatoes.

Today’s event is being hosted by Heather of Hezzi-D’s Books and Cooks! Here is our list of retro recipes, have fun!

Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Want to join some talented food bloggers at the Food and Wine Conference this summer? It’s being held at Rosen Shingle Creek in beautiful, sunny Orlando Florida July 17-19 and we want you to be there with us! Use the promo code FWC15SeavME to get a $50 discount on your full 3-day conference ticket. You don’t want to miss this event!


Here are a couple of my other Sunday Supper posts.

 Asian Peanut Noodles with Chicken

Asian Peanut Chicken with Noodles

 Beef Pasties

UP Beef Pasties

 Cheesy Chicken Corkscrew Casserole

Cheesy Chicken Corkscrew Casserole

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Chicken ala King


  1. Diana @DandelionGreens says

    Yum… this looks delicious! Talk about a homey and comforting dish. And I love the old ads. This one from Jell-O is very convincing :-)

    • says

      I agree! Mom used to serve it in the puff pastry. As soon as I opened the box I knew I had an issue and this was the best way I could think of to handle it. I kind of like it because it stayed so crispy.

  2. says

    A friend and I were just discussing this dish the other day … she said if she picked up the puff pastries, could I make the a la king? I *love* that you’ve given me another use for the rotisserie chicken–this is going on the menu this week!

    • says

      I love rotisserie chicken. Sometimes I buy an extra one to bone. Then I make broth out of the bones and freeze it all for nights when I need something fast and good. There is so much you can do with it.

  3. says

    When you say “until thickened” after adding the water and flour mixture…how thick? I have been cooking and stirring fifteen plus minutes after adding it to the broth mix and it’s still very watery. How long does it usually take to thicken up? I’m waiting to add milk and chicken to it. Thanks. Excellent recipe by the way!! So excited to try it!

  4. Kathy ms says

    I made my husband extremely happy with this meal! And of course to me it was absolutely the best I’ve ever had! I did half heavy cream with half evaporated milk, and didn’t have mushrooms or peppers in it. This is a favorite and a keeper recipe, I will be making this for my company coming soon!!! Thank you for sharing this recipe!

  5. Carla says

    Omg, I found your recipe today after looking at alot of recipes. I made the dish almost as printed except I didn’t have sweet red peppers or carrots on hand…I sauteed my chicken in butter to brown a bit, then sauteed the celery and mushrooms a few minutes before adding broth. It was so delicious, just like I remembered. Not having sweet peppers or carots didnt subtract from the taste at all. Thank you for the newfound memories!

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