Table of Contents

Chicken a La King in Puff Paste

The first time I tasted Chicken a La King, I was a child at my grandmother’s Sunday dinner. The aroma of creamy sauce, tender chicken, and flaky pastry filled her cozy kitchen. It was served in delicate porcelain shells, each bite a warm, comforting hug. I remember the way the sunlight caught the glistening peas and carrots, turning them into edible jewels. That meal, more than any other, sparked my lifelong love affair with cooking. Today, recreating that classic dish brings back those cherished memories, a delicious reminder of family, love, and the simple joy of good food.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Yield: 4 shells
Dietary Type: Not Gluten-Free

Ingredients

4 large single-serve puff pastry shells (Vol-au-Vent)
2 tablespoons oil
1 large onion, finely chopped
4 celery ribs from the heart, sliced thinly
4 medium carrots, peeled and sliced thinly on a bias
½ – 1 red bell pepper, peeled, seeded, cored, sliced in half horizontally, and thinly sliced
1 bay leaf
3 tablespoons butter
3 tablespoons flour
½ cup dry white wine
4 cups chicken broth
1 ½ lbs boneless chicken breasts, trimmed and cubed
8 ounces asparagus, thinnest spears, tough parts removed, remainder cut into ½ – 1-inch pieces
1 cup cream
1 cup frozen young peas, defrosted
5 sprigs tarragon, leaves finely chopped
Salt and pepper to taste

Equipment Needed

Baking sheet
Large skillet or Dutch oven
Cutting board
Sharp knife
Wooden spoon or spatula

Instructions

Preheat your oven according to the package directions of the puff pastry shells. Place the shells on a baking sheet and bake until golden brown and puffed, following the package instructions carefully. Set aside to keep warm. Baking times can vary, so keep a close eye on them to prevent burning.
While the pastry shells are baking, prepare the Chicken a La King. In a large skillet or Dutch oven, heat the oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir frequently to prevent browning.
Add the thinly sliced celery and carrots to the skillet. Continue to cook, stirring occasionally, until the vegetables are very lightly golden, about 5-7 minutes more. This gentle cooking allows the flavors to meld beautifully.
Incorporate the sliced red bell pepper and bay leaf into the vegetable mixture. Season generously with salt and pepper. Cook for another 2-3 minutes, stirring to ensure even cooking.
Create a roux. Add the butter to the skillet and let it melt completely. Once melted, sprinkle the flour over the vegetables. Stir constantly until the butter and flour are fully incorporated and bubbly, creating a smooth paste (roux). This process typically takes about 1-2 minutes.
Deglaze the pan. Pour in the dry white wine, stirring to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer for a minute or two, reducing slightly and intensifying its flavor.
Gradually add the chicken broth, whisking constantly to prevent lumps from forming. Simmer the mixture, stirring occasionally, until it thickens slightly, about 5-7 minutes.
Season the cubed chicken breasts with salt and a few turns of pepper. Gently add the seasoned chicken to the simmering broth. Poach the chicken gently for 2-3 minutes, or until it is partially cooked but not fully done. This ensures the chicken remains tender and moist.
Stir in the chopped asparagus, cream, and defrosted peas. Cook for an additional 2 minutes, stirring gently to combine all the ingredients. The asparagus should be tender-crisp, and the peas should be heated through.
Stir in the finely chopped tarragon leaves. Taste and adjust the seasoning with additional salt and pepper as needed. The sauce should be rich, creamy, and flavorful.
Immediately spoon the Chicken a La King mixture into the warm puff pastry shells (vol-au-vents). Serve hot.

Expert Tips & Tricks

Make-Ahead Prep: The Chicken a La King sauce can be made ahead of time. Cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Ingredient Swaps: For a richer flavor, use heavy cream instead of regular cream. You can also add a splash of sherry wine towards the end of cooking for extra depth.
Thickening the Sauce: If the sauce isn’t thick enough, whisk a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the simmering sauce. Cook for a minute or two until thickened.
Preventing Soggy Shells: To prevent the puff pastry shells from becoming soggy, brush the inside with melted butter or a thin layer of cream cheese before filling.

Serving & Storage Suggestions

Serve Chicken a La King immediately while the puff pastry shells are warm and crispy. Garnish with a sprig of fresh tarragon for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. The pastry shells will lose some of their crispness upon reheating, but the flavor will still be delicious. It is not recommended to freeze Chicken a La King, as the cream sauce may separate and the pastry shells will become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	785.5 kcal	N/A
Calories from Fat	464 g	59%
Total Fat	51.6 g	79%
Saturated Fat	22.9 g	114%
Cholesterol	198.2 mg	66%
Sodium	1037.2 mg	43%
Total Carbohydrate	28 g	9%
Dietary Fiber	6.8 g	27%
Sugars	10 g	N/A
Protein	47.4 g	94%

Variations & Substitutions

Gluten-Free: Use gluten-free puff pastry shells to make this dish gluten-free.
Vegetarian Option: Substitute the chicken with sautéed mushrooms or tofu for a vegetarian version.
Dairy-Free: Use a dairy-free cream alternative, such as coconut cream or cashew cream, to make this dish dairy-free.
Seasonal Adaptation: In the spring, use fresh fava beans instead of peas. In the fall, add diced butternut squash for a heartier flavor.
Spice it up!: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use canned chicken instead of fresh chicken breasts?
A: While fresh chicken breasts are recommended for the best flavor and texture, you can use canned chicken as a substitute. Be sure to drain and rinse the canned chicken before adding it to the sauce.

Q: Can I use frozen vegetables instead of fresh vegetables?
A: Yes, you can use frozen vegetables as a convenient alternative to fresh vegetables. Simply thaw the frozen vegetables before adding them to the skillet.

Q: How do I prevent the cream sauce from separating?
A: To prevent the cream sauce from separating, avoid boiling it vigorously. Simmer the sauce gently over low heat and stir occasionally.

Q: Can I make this dish ahead of time and freeze it?
A: It is not recommended to freeze Chicken a La King, as the cream sauce may separate and the pastry shells will become soggy. However, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days.

Q: What can I serve with Chicken a La King?
A: Chicken a La King is delicious served on its own or with a side of rice, mashed potatoes, or a simple green salad.

Final Thoughts

Chicken a La King in Puff Paste is more than just a recipe; it’s a journey back to simpler times and cherished memories. Whether you’re recreating a family favorite or discovering this classic dish for the first time, I encourage you to embrace the process and savor the flavors. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share your culinary creations with loved ones and create new memories that will last a lifetime. Bon appétit!

Chicken a La King in Puff Paste Recipe