Chicken ala king is a delicious yet simple dish to make. It is a creamy chicken dish made from cream sauce and vegetables. The recipe here make use of evaporated milk instead of heavy cream which some recipes are using but I think you can add all-purpose cream if you want to make it creamy. Since heavy cream is not the usual ingredient used in everyday cooking in an ordinary Filipino kitchen, and it is not usually found in supermarket, so I think evaporated milk and all-purpose cream will do the job.
And with regard to the pastry used in making this dish, puff pasty is I think is the best, but to simplify this dish, you can use toasted sliced bread, cooked pasta or cooked rice. You also can be a little creative in making the pasty by using sliced bread. Use a muffin pan and press the sliced bread on it to form a cup shape. Then bake the bread until toasted and pour the mixture in the center of each muffin shaped bread.
Chicken ala King: A Creamy, Comforting Classic
Growing up in Tarlac, my Tita Lorna had this way of turning simple ingredients into something that felt like a feast. She had a knack for making creamy, savory dishes that made you feel warm and full, no matter how simple the ingredients were. One of my favorite dishes she used to prepare was chicken ala king. I remember coming home from school, greeted by the smell of butter sizzling in the pan, knowing a special meal was waiting for us at the table.
A Dish with a Regal Name, but a Humble Heart
The name may sound fancy, but at its core, it’s a comforting and homey dish. It’s a creamy chicken stew, thickened with milk and flour, filled with vegetables like carrots, potatoes, and bell peppers. The best part? It can be served in so many ways—on rice, toasted bread, or even pasta. Some say this dish originated in the late 1800s in New York, created by a chef for a wealthy family, but in our household, it was Tita Lorna’s way of making something special out of everyday pantry staples.
A Simple and Creamy Chicken Dish
One thing I love about this dish is how it uses evaporated milk instead of heavy cream. Heavy cream isn’t always available in local supermarkets, and let’s be honest—most Filipino households don’t usually have it stocked in their kitchens. But evaporated milk? That’s a staple. It gives the dish a rich, creamy consistency without being too heavy. If you want it extra creamy, adding a bit of all-purpose cream works like magic.
The Secret to a Perfectly Thick Sauce of Chicken ala King
The trick to getting the right consistency is mixing flour with milk before adding it to the pan. This step prevents lumps and ensures a smooth, velvety sauce. Tita Lorna always reminded me to stir constantly while pouring the flour mixture into the pan. “Wag mong bibiglain,” she would say, warning that adding it too quickly could make the sauce clumpy. Slow and steady, she believed, was the key to a good, thick sauce that coats the chicken and vegetables perfectly.
Choosing the Right Base for Your Chicken ala King
Traditionally, this dish is served in a puff pastry shell, but let’s be real—not every Filipino home has access to ready-made puff pastry. So we get creative. Toasted sliced bread is a great alternative and gives a nice crunch that contrasts with the creamy chicken filling. Tita Lorna used to press slices of bread into muffin tins and bake them until golden and crisp, making little edible cups that we could fill with the creamy chicken mixture. It was a fun and delicious way to serve it.
If you prefer something more filling, serving it over hot rice or pasta works just as well. My cousin Marco, who worked in a restaurant in Cebu for a while, always said that serving chicken ala king over pasta reminded him of carbonara—creamy, rich, and oh-so-satisfying.
Bringing Chicken ala King Together
Cooking this dish starts with sautéing the potatoes in butter—this gives them a slight crispness before they soften in the sauce. The carrots go in next, followed by the chicken. Using pre-cooked or leftover chicken speeds up the process, making it an easy weekday meal. Mushrooms and corn add texture and sweetness, and then comes the magic moment—pouring in the rich, milky mixture and watching the sauce thicken. A splash of sherry gives it a subtle depth, but if you don’t have it on hand, you can skip it. Finally, a beaten egg yolk stirred in at the end gives it a glossy finish and an extra layer of richness.
A Dish to Share and Enjoy
Every time I make chicken ala king, I think of family gatherings, laughter around the dinner table, and the simple joy of good food made with love. It’s a dish that brings people together, whether served in crispy bread cups, over warm rice, or twirled into pasta. If you’re looking for a creamy, comforting meal that’s easy to make and full of flavor, give this a try. Who knows? It might just become a family favorite, just like it did for us.
How to Make Chicken ala King
Ingredients
- 1 cup cooked chicken cut into small cubes
- 2 Tbsp. butter
- 1/4 cup potatoes cut into small cubes
- 1/4 cup carrots cut into small cubes
- 1/4 cup button mushrooms thinly sliced
- 1/4 cup canned corn kernels
- 1 cup chicken stock
- 1 Tbsp. all-purpose flour
- 1/4 cup evaporated milk
- 1 Tbsp. sherry or dry white wine
- 1/4 cup green peas
- 1/4 cup red and green bell peppers
- salt and pepper to taste
- 1 egg yolk
- 10 pcs toasted sliced bread cut into half
- 100 grams quick melt cheese shredded
Instructions
How to cook Chicken ala King:
- In a medium size pan, heat butter in low heat and saute the potatoes for a minute. Then add the carrots and saute for 3 minutes.
- Add in the chicken and saute or another minute. Then add in the mushrooms and corn kernels and stir. Pour the chicken stock and bring to a boil. Simmer for a few minutes.
- In a bowl, combine the flour and milk and mix until the flour is dissolved. Pour the mixture in the pan and stir until the sauce is thick.
- Add in the sherry, green peas and bell peppers. Simmer for another minute then season with salt and pepper.
- Turn off heat and pour in the beaten egg yolk and stir until it is well mixed with the chicken ala king mixture. Allow to cool and set aside.
- To make the toasted sliced bread; cut the sliced bread diagonally like a triangle on each half. Toast it in a skillet until brown. Arrange about four halves of sliced toasted bread per serving in a plate.
- Pour the chicken a la king mixture about half a cup per serving. Serve with your favorite beverage and enjoy!
Video
Notes
Cooking Tips:
Prevent Lumpy Sauce with Proper Mixing
To achieve a smooth and creamy sauce, always dissolve the flour in milk before adding it to the pan. Stir constantly while pouring the mixture in to prevent lumps from forming. A gentle, steady stir ensures the sauce thickens evenly without clumps.Enhance Flavor with Sautéing
Sautéing the potatoes and carrots in butter before adding the chicken brings out their natural sweetness and adds depth to the dish. This step also helps the vegetables hold their shape and texture in the creamy sauce. Cooking the chicken with the aromatics ensures every bite is flavorful and tender.Customize the Base for Variety
While toasted bread is a quick and crunchy option, serving Chicken ala King over rice or pasta makes it heartier. You can also bake sliced bread in muffin tins to create crispy cups for a fun and creative presentation. Puff pastry, if available, gives an elegant touch and a buttery contrast to the creamy filling.
