Updated Chicken a la King

Updated Chicken a la King over Pop Overs

This quick, easy standby is a kid pleaser, for sure, made on the stove top in minutes, using ingredients you’re likely to have on hand. Served over Pop Overs, this old farm house standby seems fresh and current.

Chicken a la King over Pop Overs.
Chicken a la King over Pop Overs.

Look for chicken breast when it hits about 99 cent a pound at your store, buy extra and freeze and you’ll always have sales priced chicken to use for recipes like this. Because the chicken needs to be cooked ahead time, this is also a great go to when you have that one breast left over from dinner the night before, or even a few vegetables in your fridge.

This particular recipe doesn’t use half and half or cream which makes it a plus for me (much healthier, cheaper and I don’t normally have either half and half or cream in my fridge.) The egg, instead, enrichens this dish.

The key to this dish is to make sure your vegetables look AND taste good, part of the reason I slice the carrots and celery on the diagonal. Overcooked, mushy vegetables are unappealing to almost everyone. If you have small children who are less likely to eat the larger vegetables, by all means, chop them. I try to judge how many vegetables I’m using to give each person 2 servings.

Pop Overs made in a Muffin Tin - easy, frugal, less calories
Pop Overs made in a Muffin Tin – easy, frugal, less calories
Chicken a la King  {Print}

4 to 6 servings, Cost $2.31.

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced finely
  • 4 medium carrots, sliced on the diagonal, about 1/4″ thick
  • 2 stalks celery, sliced on the diagonal, about 1/4″ thick
  • 1/4 teaspoon marjoram
  • 3 tablespoons flour
  • 2 cups milk
  • 2 egg yolks
  • 1/4 cup of white wine or 2 to 3 tablespoons sherry
  • 1 cup chicken, cooked and shredded or diced (about 5 – 7 ounces)
  • 2/3 cup frozen peas
  • Salt and pepper to taste

In a medium saucepan, melt butter with olive oil, add in onion, carrots and celery.  Saute until onion is translucent and carrot and celery is nearly tender but not all the way cooked through.  Add in marjoram.  Add in flour and cook, stirring for about a minute.  Slowly add milk, bring up to a simmer, stirring constantly, until thickened enough to coat the back of a spoon.  Stir the yolks with a fork and constantly whisking add them to the sauce.  Stir in the wine and chicken and heat through.  Turn off the heat, add in the peas and stir, cover for a moment to warm the peas through.

Serve over your choice:  Popovers, biscuits, toast, rice, noodles, mashed potatoes, etc.  I chose to serve my Chicken a la King over PopOvers.

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving time, money and managing this recipe.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

Put Your own Spin on It:

For the Chicken a la King, you can certainly vary the vegetables and use anything your family likes. The marjoram can be replaced with  thyme, tarragon or oregano.  Garlic can be sautéed with the vegetables. You can certainly go with 1/2 chicken stock and 1/2 cream or 1/2 and 1/2 instead of milk and omit the eggs for a very rich sauce.  Cheese can be added to the sauce – Parmesan is good, or sprinkled over the top.

My Pay Off:

This is a dirt cheap, quick and nutritious dish done in a lighter, fresher way.  To make it even better, it uses ingredients I often have on hand making it a pantry dish.

Updated Chicken a la King with Pop Overs made February 2012

3 thoughts on “Updated Chicken a la King over Pop Overs”

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