Chicken à la King

• 2 tablespoons butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 cups cooked and shredded chicken
• 1/2 cup frozen peas
• Paprika for garnish

Steps

1. 1 Melt butter in a large skillet over medium heat.
2. 2 Add onion, celery, and bell pepper; cook until softened.
3. 3 Stir in garlic and cook for another minute.
4. 4 Sprinkle flour over vegetables and cook for 1 minute.
5. 5 Whisk in chicken broth and cream; bring to a gentle simmer.
6. 6 Stir in thyme, salt, and pepper.
7. 7 Add shredded chicken and peas; heat through.
8. 8 Serve over toast or rice, sprinkled with a dash of paprika.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add mushrooms for an earthy twist.
• Swap heavy cream for half-and-half for a lighter version.

Substitutions

• Use rotisserie chicken for convenience.
• Substitute gluten-free flour for gluten-free option.

Pairings

• Buttered green beans
• Steamed broccoli

Nutrition

Tips

• For a richer flavor, use homemade chicken stock.
• If you prefer a thicker sauce, simmer a bit longer or add a splash of milk and cornstarch slurry.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.

Serving Suggestions

• Serve over buttered toast points or fluffy white rice.
• Pair with a side salad for a balanced meal.

FAQ