Time Traveling Table

I feel like Chicken à la King is one of those dishes you’d spot on an old-school hotel menu or hear about “oh how fancy, they serve this on planes”. It’s got that vintage, mid-century fancy-but-homey vibe. If I’m being honest, I’m not big on mushrooms, so I wasn’t expecting to love it. But since it felt like such an iconic dish, I gave it a shot. And let me tell you… I was wrong in the best way. Safe to say, this one’s going on repeat in my house.

A Little History Lesson (Because Food Has a Backstory, Too)

Chicken à la King like many classic dishes there’s some drama about who actually invented it. One theory credits a chef named William “Bill” King from the Bellevue Hotel in Philadelphia in the 1890s, who supposedly whipped up this creamy, sherry-infused chicken dish on the fly for a customer. Another story claims it originated at Delmonico’s in New York, a restaurant famous for fancy dishes and even fancier guests.

No matter where it started, by the 1920s and 1930s, Chicken à la King was the dish to order if you wanted something elegant but still comforting. It became a staple at hotels, railway dining cars, and yes—even airplanes in the early days of in-flight meals. Fast forward a few decades, and it fell out of fashion, replaced by casseroles and convenience foods. But let’s be real—it deserves a comeback.

If you love creamy, rich sauces and need a break from the usual chicken dinners, this is 100% worth making. Plus, it’s easy to tweak if (like me) mushrooms aren’t your thing. Stay tuned for the full recipe—you’re gonna want this one in your dinner rotation!

Ingredients:

• 3 tbsp butter
• 3 tbsp flour
• 1 cup chicken stock (homemade from boiling a chicken or using bouillon)
• 1 cup heavy cream or evaporated milk
• 2 cups cooked chicken, diced (poached or roasted)
• 1/2 cup mushrooms, sliced
• 1/2 cup green bell pepper, finely chopped
• 1/4 cup pimentos, chopped (or canned red bell peppers, as was common)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional, but used for flavor and color)
• 1 tbsp dry sherry (optional, but commonly used in upscale versions)

Method:

1. Prepare the Base: In a heavy-bottomed saucepan over medium heat, melt 2 tbsp butter. Add the sliced mushrooms and green bell peppers and sauté until softened (about 5 minutes). Remove from the pan and set aside.
2. Make the Roux: Add the remaining 1 tbsp butter to the pan. Stir in the flour and cook for 1-2 minutes until it forms a smooth paste (a roux), but do not let it brown.
3. Add Liquid: Slowly whisk in the chicken stock, stirring constantly to prevent lumps. Cook for about 2 minutes until it thickens, then add the heavy cream (or evaporated milk) and continue stirring until the sauce is smooth and velvety.
4. Combine Ingredients: Stir in the cooked chicken, sautéed mushrooms and bell peppers, pimentos, salt, pepper, and paprika. If using, add the dry sherry for extra depth of flavor. Let simmer for 5 minutes, stirring occasionally.
5. Serve: Chicken à la King was traditionally served in multiple ways in the 1920s:
   • Over buttered noodles or fluffy white rice
   • On toast points or buttered biscuits
   • In patty shells (puff pastry cups) for a fancier presentation