Chicken à la King Recipe in Vol-au-Vents
This Chicken à la King takes the retro classic you grew up with and gives it a cozy Southern twist. Juicy chicken thighs, mushrooms, green beans, peas, and pimientos simmer in a silky brandy cream sauce that all comes together in one pot. Instead of ladling it over toast or noodles, we’re keeping things easy but elegant with store-bought puff pastry shells.
Servings: 8 servings
Calories: 659kcal
Ingredients
Vol-au-Vent Shells
- 2 puff pastry sheets store bought and slightly thawed
- 1 egg
- 1 tablespoon half and half or milk/water
Chicken a la King
- 4 boneless skinless chicken thighs cut into bite-sized cubes
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 oz cremini mushrooms quartered
- 1 small onion finely diced
- 3 cloves garlic minced
- ½ cup brandy or dry sherry
- 3 tablespoon all-purpose flour
- 2 cups chicken stock warmed
- 1 cup heavy cream or half-and-half for lighter
- ⅛ teaspoon nutmeg a small pinch goes a long way
- 1 cup green beans trimmed and cut into 1-inch pieces, blanched 2 minutes
- 1 cup frozen peas thawed
- ½ cup pimientos diced
- Kosher salt & freshly ground black pepper to taste
- 2 tablespoon fresh parsley or chives chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, whisk the egg with the half and half to make an egg wash.1 egg, 1 tablespoon half and half
- On a lightly floured surface, cut the thawed puff pastry into 3–4 inch circles with a biscuit or cookie cutter. Use a smaller cutter to cut the centers out of half the circles to create pastry rings.2 puff pastry sheets
- Place the whole circles on the prepared baking sheet. Brush the tops with egg wash (avoid the sides), then stack a pastry ring on top of each circle to form a shell. Brush the tops with more egg wash.
- Bake for 15 minutes, until puffed and golden. Remove from the oven and gently press down the centers with the back of a spoon to make room for the filling.
- While the pastry bakes, season the chicken with salt and pepper. Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and just cooked through, 8-10 minutes. Transfer to a plate.4 boneless skinless chicken thighs, 2 tablespoon unsalted butter, 1 tablespoon olive oil
- Add the mushrooms and onion to the skillet with a pinch of salt. Cook until softened and browned, about 6–7 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.8 oz cremini mushrooms, 1 small onion, 3 cloves garlic
- Pour in the brandy, scraping up the browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to cook off the alcohol.½ cup brandy
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute, then gradually whisk in the chicken stock until smooth. Stir in the cream, season with nutmeg, salt, and pepper, and simmer for 4–5 minutes until the sauce thickens slightly.3 tablespoon all-purpose flour, 2 cups chicken stock, 1 cup heavy cream, ⅛ teaspoon nutmeg
- Return the chicken to the skillet. Add the green beans and simmer for 15 minutes, until the beans are tender and the filling is heated through. Add pimentos and peas at the last 5 minutes of cooking. Taste and adjust seasoning as needed.1 cup green beans, 1 cup frozen peas, ½ cup pimientos, Kosher salt & freshly ground black pepper
- Spoon the hot filling into the baked puff pastry shells. Garnish with parsley or chives and serve immediately so the pastry stays crisp.2 tablespoon fresh parsley or chives
Notes
Ingredient Swaps
- No chicken thighs? Chicken breasts also work, but be careful! They can end up dry when overcooked.
- No raw chicken? Swap in 3 cups cooked and shredded chicken, leftovers/rotisserie chicken is your friend here!
- No fresh herbs? No worries; they add a great garnish but we can make do without them.
- No worcestershire sauce? Add a teaspoon of Dijon mustard for tang and umami.
- No half and half? Whole milk or cream work beautifully. You could also go with dairy free milks!
- Veggie suggestions? Don't use anything too strong tasting like broccoli or cabbage. Spinach is great, classic French stew veggies are perfect.
Nutrition
Serving: 1 cup | Calories: 659kcal | Carbohydrates: 40g | Protein: 21g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 312mg | Potassium: 493mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1130IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 3mg