Chicken à la King Pot Pies Recipe

Name: Chicken à la King Pot Pies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1/3 cup butter; 1 (8-ounce) package. sliced fresh cremini mushrooms (3 cups); 1 medium green bell pepper, chopped (1 cup); 11/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces; 1/3 cup flour; 1/2 teaspoon salt; 1 teaspoon garlic powder; 3/4 teaspoon paprika; 1/2 teaspoon mustard powder; 1/2 teaspoon black pepper; 1 1/2 cups plus 1 tablespoon whole milk; 1/3 cup hot water; 1 1/2 teaspoons chicken bouillon granules; 1/4 cup drained and chopped jarred roasted red peppers; 1/2 (17.3-ounce) package frozen puff pastry sheets (1 sheet), thawed; 1 egg; 1 tablespoon whole milk; Fresh parsley leaves, for garnish

Cook Time: 35 minutes

Ingredients

1/3 cup butter
1 (8-ounce) package sliced fresh cremini mushrooms
1 green bell pepper, chopped
1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1/3 cup flour
1/2 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
1 1/2 cups whole milk
1/3 cup hot water
1 1/2 teaspoons chicken bouillon granules
1/4 cup drained and chopped jarred roasted red peppers
1/2 (17.3-ounce) package frozen puff pastry sheets (1 sheet), thawed
1 large egg
1 tablespoon whole milk
Fresh parsley leaves, for garnish

Directions

Step 1: Melt the butter in a large skillet over medium heat. Add the mushrooms and green bell pepper. Cook while stirring frequently for about 3 minutes until softened.

Step 2: Add the chicken pieces to the skillet. Continue cooking, stirring frequently, until the vegetables are tender and the chicken is nearly cooked through (about 7 more minutes).

Step 3: Stir in the flour, salt, garlic powder, paprika, mustard powder, and black pepper. Cook for 1 minute, stirring constantly to combine.

Step 4: Add the milk, hot water, and chicken bouillon granules to the skillet. Increase the heat to medium-high, bring the mixture to a boil, and cook while stirring often until it thickens and becomes bubbly (about 3 minutes).

Step 5: Stir in the roasted red peppers. Once everything is well combined, divide the mixture evenly among 6 (8-ounce) ramekins or small baking dishes.

Step 6: Preheat your oven to 400F (200C). On a lightly floured surface, roll out the puff pastry sheet into a 10x15-inch rectangle. Cut the pastry into 6 (5-inch) squares.

Step 7: Place a square of puff pastry on top of each ramekin. In a small bowl, whisk together the egg and 1 tablespoon of milk. Brush this egg mixture over the pastry squares.

Step 8: Arrange the ramekins on a foil-lined baking sheet. Bake for about 15 minutes or until the puff pastry is golden brown and the filling is bubbly.

Step 9: Remove from the oven and let cool for 10 minutes before serving. Garnish with fresh parsley and enjoy!

Nutrition Facts (per serving)

Calories: 572
Total Fat: 37g (47% Daily Value)
Saturated Fat: 12g (62% Daily Value)
Cholesterol: 180mg (60% Daily Value)
Sodium: 690mg (30% Daily Value)
Total Carbohydrates: 31g (11% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 5g
Protein: 31g (63% Daily Value)
Vitamin C: 27mg (30% Daily Value)
Calcium: 108mg (8% Daily Value)
Iron: 3mg (16% Daily Value)
Potassium: 631mg (13% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The History and Cultural Significance of Chicken la King Pot Pies

Chicken la King Pot Pies trace their roots to the early 20th century, originating in the United States. The dish is believed to have been created in the 1890s or early 1900s, though its exact origin is disputed, with claims from both New York and Philadelphia. The classic Chicken la King was initially a creamy chicken and vegetable mixture served over toast, rice, or in pastry shells. It quickly became a symbol of American comfort food, prized for its rich sauce and tender chunks of chicken.

Regional Variations

While the basic recipe is widely consistent, regional adaptations have emerged. In the Southern U.S., recipes often include more butter and cream for a richer sauce, sometimes accented with a hint of paprika or cayenne for spice. In the Northeast, the focus tends to be on balancing the sauce with vegetables like mushrooms, bell peppers, and sometimes pimentos. The use of puff pastry for pot pies is a modern twist, adding a delicate, flaky texture to the traditional creamy filling.

Differences from Similar Dishes

Chicken la King Pot Pies are distinct from classic chicken pot pies primarily due to their luxurious sauce. Unlike a typical chicken pot pie, which features a thick, roux-based gravy often heavily reliant on broth, Chicken la King uses a cream-based sauce enriched with butter, milk, and seasonings. The inclusion of roasted red peppers or pimentos, along with precise spices like paprika and mustard powder, gives it a unique flavor profile that sets it apart from standard pot pies or casseroles.

Where Its Typically Served

This dish is commonly served in casual and family-style restaurants, particularly in diners or American bistros that specialize in classic comfort foods. At home, Chicken la King Pot Pies are popular for Sunday dinners, holiday meals, or special occasions where a hearty, yet elegant, dish is desired. Miniature versions, baked in individual ramekins, have gained popularity for brunches and buffet-style gatherings, offering both visual appeal and convenient single servings.

Interesting Facts

Chicken la King has occasionally been associated with high-end dining in the early 1900s, appearing on hotel menus alongside other luxurious dishes.
The la King name likely refers to its opulent style, rather than a specific royal patron.
Despite being centuries old, the dish remains a favorite for home cooks seeking a quick, elegant comfort meal.
The pot pie adaptation is a modern twist that combines the creamy filling of Chicken la King with the convenience and presentation of individual pastries.
It is versatile: the recipe can accommodate substitutions like turkey, seafood, or even vegetarian ingredients without losing its characteristic richness.

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FAQ about Chicken à la King Pot Pies Recipe

Leftover Chicken à la King Pot Pies should be stored in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes or until the pastry is heated through.

Yes, you can freeze Chicken à la King Pot Pies. After assembling the pot pies, cover them tightly with plastic wrap and aluminum foil and freeze. They will keep for up to 2 months. To bake from frozen, preheat the oven to 400°F (200°C) and bake for 30-35 minutes or until the filling is bubbly and the pastry is golden brown.

Yes, you can use boneless, skinless chicken breasts instead of thighs, but keep in mind that chicken breasts are leaner and can be drier. To compensate, you might want to add a little extra sauce or cream to keep the filling moist.

If you don't have puff pastry, you can substitute with pie dough or a biscuit dough. Roll it out and use it as a topping for the pot pies. The texture will be slightly different, but still delicious.

Yes, you can make the filling ahead of time. Prepare the filling, let it cool completely, and store it in the refrigerator for up to 3 days. When you're ready to assemble the pot pies, simply reheat the filling, fill the ramekins, top with puff pastry, and bake as directed.

Absolutely! Feel free to add vegetables such as peas, carrots, or corn to the filling. You can also substitute the green bell pepper with red or yellow peppers for a different flavor.

If you don't have whole milk, you can use 2% milk, half-and-half, or heavy cream for a richer filling. Just keep in mind that using lower-fat milk may result in a slightly less creamy texture.

Yes, you can use fresh parsley or other herbs like thyme or basil for garnish. Fresh herbs will provide a burst of flavor and color.

The pot pies take about 15 minutes to bake at 400°F (200°C) or until the puff pastry is golden brown and the filling is bubbly.

If you'd like a thicker filling, you can increase the amount of flour or reduce the amount of liquid. Another option is to add a slurry of cornstarch and cold water during the boiling step to help thicken the sauce.

Comments

Joshua Thompson

12/22/2024 09:50:30 AM

I absolutely adore this recipe! As a native Texan, I couldn't resist adding some extra spice, garlic, and seasonings to really bring out the flavors. It's frustrating when people who haven't even tried the recipe leave negative reviews. If you think you can do better, then go ahead and create your own recipe!

Nicole Davis

08/29/2024 06:14:47 PM

Extremely creamy. The consistency and taste of the sauce bring to mind a beef stroganoff, but without the sour cream. The addition of red peppers adds a lovely layer of flavor. I reduced the amount of mushrooms (6oz) and green pepper (3/4) to suit my taste. I opted for pie dough instead of puff pastry and made individual pot pies. A fantastic twist on the classic chicken pot pie gravy.

Rebecca Smith

11/13/2024 01:35:05 PM

My family enjoyed the pot pies! I decided to enhance them by including mixed vegetables and onions, especially because I was serving them to my grandkids. The kids particularly enjoyed the flaky puff pastry and ate that part first. To give the dish an extra kick, I also included some onion powder.

Timothy Hall

08/30/2022 07:28:44 PM

Absolutely enjoyed it! My suggestion for a name would be Chicken ala King Bada Bing. (I'm Italian)

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