Chicken à la king

Chicken à la king

Total Time
40 min
25 min
15 min
Think of this as the quick-cooking sister to chicken pot pie. You get all the creamy chicken-gravy goodness, but you get to skip the time it takes to make the topping, whether you go with a biscuit or a pie crust topping. And that means you get to eliminate all that extra baking time, and just spoon the chicken and vegetable gravy over baguette toasts. Using a bouillon cube in the sauce intensifies the flavor without having to thin the sauce with more liquid if you used chicken broth instead.


Cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast

1 pound(s), cut into bite-size pieces

Kosher salt

1 tsp, divided

Black pepper

¼ tsp

Uncooked onion

2 small, shredded with juices reserved


cup(s), chopped


cup(s), chopped, chopped

Garlic clove

2 clove(s), finely chopped

Dried thyme

½ tsp

All-purpose flour

2 Tbsp

1% low fat milk

2 cup(s)

Fresh lemon juice

2 Tbsp

Chicken bouillon cube

1 tsp, or vegetable bouillon cube

Canned pimento

¼ cup(s), chopped

White wine

1 Tbsp

Hot pepper sauce

1 tsp

Fresh parsley

1 Tbsp, finely chopped, for garnish

French bread

6 oz, sliced and toasted


  1. Season chicken with 1⁄2 tsp salt and black pepper.
  2. Coat large nonstick skillet with nonstick spray and heat over medium-high. Add chicken and cook, tossing occasionally, until browned, 2 to 3 minutes. Reduce heat to medium. Add onions with juices, carrot, celery, garlic, thyme, and remaining 1⁄2 tsp salt. Cook, stirring often and scraping up any browned bits from bottom of pan, until vegetables begin to soften, 2 to 3 minutes.
  3. Add flour and cook over medium-low heat, stirring often, until chicken and vegetables are coated, 1 to 2 minutes. Slowly whisk in milk, lemon juice, and bouillon and cook, whisking constantly, until gravy thickens, 10 to 12 minutes. Stir in pimientos, wine, and hot sauce. Sprinkle with parsley. Serve with baguette toasts.
  4. Serving size: 11⁄2 toasts with 1⁄2 cup chicken and gravy