Chicken a la King Pot Pies: A Comforting Twist on a Classic

Chicken a la King is a timeless dish, a creamy, savory delight that evokes feelings of warmth and nostalgia. But what if we took that classic comfort food and gave it an even cozier makeover? Enter: Chicken a la King Pot Pies. This recipe combines the best of both worlds – the rich, satisfying flavors of Chicken a la King nestled within a flaky, golden-brown crust. Get ready to experience a symphony of textures and tastes that will have everyone asking for seconds!

This isn’t just about throwing some chicken and veggies into a pie crust. We’re building layers of flavor, starting with a perfectly seasoned chicken base, followed by a creamy, luxurious sauce, and finished with a buttery, flaky crust that’s the perfect complement to the savory filling. Whether you’re looking for a weeknight dinner that’s both comforting and impressive, or a special dish to share with loved ones, these Chicken a la King Pot Pies are sure to be a hit.

## Why You’ll Love This Recipe

* **Comfort Food Elevated:** This recipe takes the familiar flavors of Chicken a la King and elevates them into a sophisticated and satisfying pot pie. It’s comfort food with a touch of elegance.
* **Perfect for Meal Prep:** The Chicken a la King filling can be made ahead of time, making these pot pies a convenient option for busy weeknights. Simply assemble and bake when you’re ready to eat.
* **Customizable:** Feel free to adjust the vegetables and seasonings to your liking. Add mushrooms, peas, carrots, or any other vegetables you enjoy.
* **Impressive Presentation:** Individual pot pies are not only delicious but also visually appealing. They’re perfect for serving guests or for a special family dinner.
* **Freezer-Friendly:** These pot pies can be frozen for later enjoyment. This is a great way to have a comforting meal ready to go whenever you need it.

## Ingredients You’ll Need

### For the Chicken a la King Filling:

* **Chicken:** 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes. Using chicken thighs provides a richer, more tender result, but breasts offer a leaner alternative. Adjust cooking time accordingly.
* **Butter:** 4 tablespoons unsalted butter. Butter forms the base of the roux and adds richness to the sauce. You can substitute olive oil, but the flavor profile will change.
* **Onion:** 1 medium yellow onion, chopped. Provides a foundational aromatic flavor.
* **Celery:** 2 stalks celery, chopped. Adds a subtle, savory note to the filling.
* **Carrot:** 1 medium carrot, peeled and chopped. Contributes sweetness and texture.
* **Mushrooms:** 8 ounces sliced mushrooms (cremini or button). Mushrooms add depth and umami to the dish. Omit if you dislike mushrooms.
* **All-Purpose Flour:** 1/4 cup all-purpose flour. Thickens the sauce. For a gluten-free option, use a gluten-free all-purpose flour blend.
* **Chicken Broth:** 2 cups chicken broth. Provides the liquid base for the sauce. Use low-sodium broth to control the saltiness of the dish.
* **Heavy Cream:** 1 cup heavy cream. Adds richness and creaminess to the sauce. Half-and-half can be used for a lighter option, but the sauce won’t be as thick.
* **Dry Sherry:** 1/4 cup dry sherry (optional). Sherry adds a subtle nutty flavor. You can substitute chicken broth or white wine if you don’t have sherry on hand.
* **Frozen Peas:** 1 cup frozen peas. Adds a touch of sweetness and color. Add towards the end of cooking to prevent them from becoming mushy.
* **Pimentos:** 1/4 cup chopped pimentos (optional). Pimentos add a pop of color and a slightly sweet, tangy flavor. Omit if desired.
* **Salt and Pepper:** To taste. Seasoning is crucial to bring out the flavors of the dish.
* **Dried Thyme:** 1/2 teaspoon dried thyme. Adds an earthy, aromatic note.
* **Paprika:** 1/2 teaspoon paprika. Contributes color and a mild, slightly sweet flavor.

### For the Pot Pie Crust:

* **Store-Bought Pie Crust:** 2 (14.1-ounce) boxes refrigerated pie crusts, or homemade pie crust. Store-bought crust is convenient, but homemade crust offers superior flavor and texture. Using puff pastry instead of pie crust will give a different texture that is more flaky and airy.
* **Egg Wash:** 1 egg beaten with 1 tablespoon water. Provides a golden-brown color and shine to the crust.

## Equipment Needed

* Large skillet or Dutch oven
* 9-inch pie dish or individual ramekins
* Rolling pin (if using homemade pie crust)
* Baking sheet
* Pastry brush

## Step-by-Step Instructions

### Preparing the Chicken a la King Filling:

1. **Cook the Chicken:** In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the cubed chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Season with salt, pepper, thyme, and paprika. Remove the chicken from the skillet and set aside.

*Tip: Don’t overcrowd the skillet when cooking the chicken. Cook it in batches if necessary to ensure even browning.*

2. **Sauté the Vegetables:** Add the remaining 2 tablespoons of butter to the skillet. Add the chopped onion, celery, and carrot and cook until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes more.

3. **Make the Roux:** Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.

4. **Add the Liquids:** Gradually whisk in the chicken broth until smooth. Then, stir in the heavy cream and sherry (if using). Bring the mixture to a simmer, stirring constantly, until the sauce has thickened slightly, about 5-7 minutes.

*Tip: Make sure to whisk constantly to prevent lumps from forming in the sauce.*

5. **Combine and Finish:** Return the cooked chicken to the skillet. Stir in the frozen peas and pimentos (if using). Season with salt and pepper to taste. Remove from heat.

### Assembling the Pot Pies:

1. **Preheat Oven:** Preheat oven to 375°F (190°C).

2. **Prepare the Pie Crust:** If using a 9-inch pie dish, roll out one pie crust and place it in the dish. Gently press the crust into the bottom and sides of the dish. If using individual ramekins, cut out circles of pie crust slightly larger than the ramekins and press them into the ramekins.

*Tip: If using store-bought pie crust, simply unroll it and place it in the pie dish or cut out circles for the ramekins.*

3. **Fill the Pot Pies:** Pour the Chicken a la King filling into the pie dish or ramekins, filling them to the top.

4. **Top with Crust:** Roll out the second pie crust and cut out a circle slightly larger than the pie dish or ramekins. Place the crust over the filling, crimping the edges to seal. If using individual ramekins, you can cut out decorative shapes from the pie crust scraps and place them on top of the pot pies.

*Tip: Make sure to cut a few slits in the top crust to allow steam to escape while baking.*

5. **Brush with Egg Wash:** Brush the top crust with the egg wash. This will give the crust a golden-brown color and shine.

6. **Bake:** Place the pot pie or ramekins on a baking sheet and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.

7. **Cool and Serve:** Let the pot pies cool for a few minutes before serving. Serve hot and enjoy!

## Variations and Substitutions

* **Vegetables:** Feel free to add other vegetables such as chopped green beans, corn, or potatoes.
* **Meat:** Substitute turkey or ham for the chicken.
* **Spices:** Experiment with different spices such as garlic powder, onion powder, or smoked paprika.
* **Crust:** Use puff pastry instead of pie crust for a flakier crust.
* **Dairy-Free:** Use coconut cream instead of heavy cream for a dairy-free option. You will also need to use a dairy-free butter substitute.
* **Gluten-Free:** Use a gluten-free pie crust and a gluten-free all-purpose flour blend.

## Tips for Success

* **Don’t Overcrowd the Pan:** When cooking the chicken and vegetables, make sure not to overcrowd the pan. This will ensure that they brown properly and don’t steam.
* **Whisk Constantly:** When making the sauce, whisk constantly to prevent lumps from forming.
* **Let the Filling Cool Slightly:** Let the filling cool slightly before pouring it into the pie crust. This will prevent the crust from becoming soggy.
* **Cut Slits in the Crust:** Make sure to cut a few slits in the top crust to allow steam to escape while baking. This will prevent the crust from puffing up too much.
* **Use a Pie Shield:** If the crust starts to brown too quickly, use a pie shield to protect the edges.
* **Check for Doneness:** The pot pie is done when the crust is golden brown and the filling is bubbly. Insert a knife into the center of the pot pie to check if the filling is heated through.

## Serving Suggestions

* Serve these Chicken a la King Pot Pies as a main course for lunch or dinner.
* Pair them with a simple side salad or steamed vegetables.
* Serve with a dollop of sour cream or Greek yogurt on top.
* Offer a selection of hot sauces for those who like a little extra heat.

## Storage Instructions

* **Refrigerating:** Leftover Chicken a la King Pot Pies can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
* **Freezing:** These pot pies can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating in the oven.

## Make-Ahead Tips

* **Filling:** The Chicken a la King filling can be made up to 2 days in advance and stored in the refrigerator. Simply reheat before assembling the pot pies.
* **Assembled Pot Pies:** The assembled pot pies can be made up to 1 day in advance and stored in the refrigerator. Bake as directed when ready to serve. You may need to add a few extra minutes to the baking time.

## Recipe Card

**Chicken a la King Pot Pies**

A comforting twist on a classic, these Chicken a la King Pot Pies feature a creamy, savory filling nestled within a flaky, golden-brown crust.

**Prep Time:** 30 minutes

**Cook Time:** 40 minutes

**Total Time:** 1 hour 10 minutes

**Servings:** 6-8

### Ingredients:

#### For the Chicken a la King Filling:

* 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
* 4 tablespoons unsalted butter
* 1 medium yellow onion, chopped
* 2 stalks celery, chopped
* 1 medium carrot, peeled and chopped
* 8 ounces sliced mushrooms (cremini or button)
* 1/4 cup all-purpose flour
* 2 cups chicken broth
* 1 cup heavy cream
* 1/4 cup dry sherry (optional)
* 1 cup frozen peas
* 1/4 cup chopped pimentos (optional)
* Salt and pepper to taste
* 1/2 teaspoon dried thyme
* 1/2 teaspoon paprika

#### For the Pot Pie Crust:

* 2 (14.1-ounce) boxes refrigerated pie crusts, or homemade pie crust
* 1 egg beaten with 1 tablespoon water

### Instructions:

1. **Prepare the Chicken a la King Filling:** In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the cubed chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Season with salt, pepper, thyme, and paprika. Remove the chicken from the skillet and set aside.
2. Add the remaining 2 tablespoons of butter to the skillet. Add the chopped onion, celery, and carrot and cook until softened, about 5-7 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes more.
3. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in the chicken broth until smooth. Then, stir in the heavy cream and sherry (if using). Bring the mixture to a simmer, stirring constantly, until the sauce has thickened slightly, about 5-7 minutes.
5. Return the cooked chicken to the skillet. Stir in the frozen peas and pimentos (if using). Season with salt and pepper to taste. Remove from heat.
6. **Assemble the Pot Pies:** Preheat oven to 375°F (190°C).
7. If using a 9-inch pie dish, roll out one pie crust and place it in the dish. Gently press the crust into the bottom and sides of the dish. If using individual ramekins, cut out circles of pie crust slightly larger than the ramekins and press them into the ramekins.
8. Pour the Chicken a la King filling into the pie dish or ramekins, filling them to the top.
9. Roll out the second pie crust and cut out a circle slightly larger than the pie dish or ramekins. Place the crust over the filling, crimping the edges to seal. If using individual ramekins, you can cut out decorative shapes from the pie crust scraps and place them on top of the pot pies.
10. Brush the top crust with the egg wash.
11. Place the pot pie or ramekins on a baking sheet and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
12. Let the pot pies cool for a few minutes before serving. Serve hot and enjoy!

## Nutrition Information (Approximate)

*Calories: 600
*Protein: 40g
*Fat: 40g
*Carbohydrates: 30g

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

## Conclusion

These Chicken a la King Pot Pies are the ultimate comfort food, perfect for a cozy night in or a special occasion. With their creamy, savory filling and flaky, golden-brown crust, they’re sure to be a crowd-pleaser. So, gather your ingredients, follow the instructions, and get ready to enjoy a delicious and satisfying meal!